Pistachio Shortbread Cookies

Pistachio Shortbread Cookies

INGREDIENTS

2/3 Cup Softened Unsalted Butter

1 Tablespoon Pistachio Paste

¼ Cup Confectioners’ Sugar

¼ Teaspoon Vanilla Extract

¾ Cup Unbleached Flour

1/8 Teaspoon Salt

¼ Cup Finely Chopped Pistachios

Combine butter, pistachio paste, confectioners’ sugar and vanilla in a large bowl.  With a mixer, that is set to medium speed, beat until light and fluffy. Sift together flour and salt in a medium bowl.  Slowly add the flour mixture to the butter mixture, beating on low speed until combined.  Fold in chopped pistachios. 

Wrap dough in plastic wrap and refrigerate for 2 hours or overnight.  Preheat oven to 350° F.  Line a cookie sheet with parchment paper.  On a lightly floured surface, roll dough to ¼ inch thickness.  Cut with a 2 inch fluted round cutter.  Place on cookie sheet 1 inch apart.  Bake for 10 to 20 minutes or until edges of cookies are lightly browned.  Cool on the pan for 1 minute.  Remove to wire rack to cool completely.  Makes about 24 cookies