Pistachio Shortbread

Name: Pistachio Shortbread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 60
Cuisine: Cajun, Creole
Ingredients: 355 milliliters all purpose flour; 1 large egg yolk; 118 milliliters natural unsalted pistachios, lightly toasted, chopped; 118 milliliters powdered sugar; 1 teaspoons salt; 177 milliliters (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes; 1 teaspoons vanilla extract

Pistachio Shortbread might be just the dessert you are searching for. This vegetarian recipe serves 60. One serving contains 42 calories, 1g of protein, and 3g of fat. This recipe is typical of Creole cuisine. Head to the store and pick up all purpose flour, vanillan extract, natural pistachios, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Mix flour, powdered sugar, and salt in processor.

Ingredients you will need

Powdered Sugar

All Purpose Flour

Salt

Add butter, pistachios, egg yolk, and vanilla. Using on/off turns, mix until moist ball forms.

Ingredients you will need

Pistachio Nuts

Egg Yolk

Vanilla

Butter

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. DO AHEAD Can be made 5 days ahead; keep chilled.

Ingredients you will need

Dough

Wrap

Preheat oven to 325°F. Slice logs into 1/4-inch-thick rounds, rolling log after every few slices to retain round shape.

Equipment you will use

Oven

Place rounds on ungreased baking sheets, spacing 1 inch apart.

Equipment you will use

Baking Sheet

Bake shortbread until barely golden, about 18 minutes. Cool shortbread on baking sheets. DO AHEAD Shortbread can be made up to 4 days ahead. Store shortbread in airtight container at room temperature.

Ingredients you will need

Shortbread Cookies