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Pistachio Shortbread Recipe

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This recipe for Pistachio Shortbread is from Saanich Penninsula Presbyterian Church Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ c. shelled pistachios
½ c. icing sugar
1 c. butter, softened
1 tsp. vanilla
2 c. all-purpose flour
Directions:
Directions:
Place pistachios in a tea towel; rub off excess skins. In food processor, combine ½ c. of the pistachios with ¼ c. of the sugar. Chop finely and set aside.
Coarsely chop remaining pistachios, set aside.
In a large bowl, beat butter with remaining sugar until light and fluffy; beat in vanilla. Gradually stir in flour and chopped pistachio-sugar mixture. Form into ball; divide in half and shape into rounds.
Between sheets of waxed paper, roll out each round to 1/4 – inch thickness. Using 2-inch crinkle-edge cookie cutter, cut out rounds, rerolling scraps once; place, 2 inches apart, on ungreased baking sheets
Sprinkle reserved pistachios in center of cookies; press lightly into dough. Refrigerate for 15 minutes. Bake in 350º oven for about 12 minutes or just until starting to turn golden.

 

 

 

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