PISTACHIO SHORTBREAD COOKIES
Make and share this Pistachio Shortbread Cookies recipe from Food.com.
Provided by KathyP53
Categories Dessert
Time 4h15m
Yield 60 cookies
Number Of Ingredients 8
Steps:
- Mix flour, powdered sugar, and saslt in processor. Add butter, pistachios, egg yolk, and vanilla.
- Using on and off turns, mix until moist ball forms. Transfer dough to work surface. Divide dough in half. Form each half into 8 X 1 1/4" log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic, refrigerate until firm, about 4 hours. Can be made 5 days ahead, keep chilled.
- Preheat oven to 325 degrees.
- Slice logs into 1/4" rounds, rolling log every few slices to retain round shape. Place rounds on ungreased baking sheets, spacing 1" apart.
- Bake shortbreads until barely golden, about 18 minutes. Cool shortbread on baking sheets.
- Store in airthight container at room temperature.
Nutrition Facts : Calories 43.4, Fat 2.9, SaturatedFat 1.6, Cholesterol 9.6, Sodium 19.9, Carbohydrate 4, Fiber 0.2, Sugar 1.3, Protein 0.6
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