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Pistachio Shortbread–Christmas Cookie #1

en quête de saveur

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Pistachio shortbread:

 1 cup unbleached all-purpose flour, plus more for the work surface

 1/4 cup granulated sugar

 1/2 teaspoon kosher salt

 1/2 cup shelled raw or roasted pistachios

 1/2 teaspoon vanilla extract

 1 stick (4 ounces) unsalted butter, cold, cut into 1/4-inch pieces

 1 to 2 tablespoons granulated sugar, sanding sugar, or raw sugar, for garnish

1. Pulse the flour, granulated sugar, salt, pistachios, and vanilla in the bowl of a food processor for 1 to 2 minutes, until the pistachios are finely ground. Scatter the butter pieces in the food processor and pulse several times to cut the butter into the flour. Stop pulsing when the ingredients just come together and cling to one another. (Watch carefully, as food processors work very fast and can easily overmix the dough. At first the mixture will have a coarse, crumbly texture, but then if…

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2 thoughts on “Pistachio Shortbread–Christmas Cookie #1”

    1. You must be excited! We will bring a meal to share with Mom and the work off all the calories from Wed to the following Tuesday That will be easy 🙂 so I can enjoy the day with Ron and JT at the beach or forest 🙂

      My home and laundry are all done so I can play 🙂 well till it snows again 🙂

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