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Pistachio Shortbread

Kraft Memeber Recipe
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Makes: 60 cookies Total Time: 4 hr 45 min
Category: Cookies Sub Category: Other

what you need
  • 1 1/2 cups all purpose flour
  • 1/2 cup plus 2 Tbsp. powdered sugar
  • 1/2 tsp. salt
  • 3/4 cup (1 1/2 sticks) chilled, unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup natural unsalted pistachios, lightly toasted, chopped
  • 1 large egg yolk
  • 3/4 tsp. vanilla extract
make it
Mix flour, powdered sugar, and salt in processor. Add butter, pistachios, egg yolk, and vanilla. Using on/off turns, mix until moist balls form.

Transfer dough to work surface. Divide dough in half. Form each dough half into 8 x 1 1/4-inch log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic; refrigerate until firm, about 4 hours.

Preheat oven to 325 degrees F. Slice logs into 1/4 -inch rounds, rolling log after every few slices to retain shape. Place rounds on ungreased baking sheets, spacing 1 inch apart. Bake shortbread until barely golden, about 18 minutes. Cool shortbread on baking sheets.
Notes
* Dough can be prepared up to 5 days in advance.

* Store shortbread at room temperature in an airtight container for up to 4 days.
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