Pistachio Spritz Cookies

• 1/2 cup pistachios
• 3/4 cup plus 1 tablespoon granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 sticks unsalted butter, at room temperature
• 1 large egg
• 1 teaspoon vanilla extract
• Sanding sugar, for decorating (optional)

1. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Pulse the pistachios and 1 tablespoon granulated sugar in a food processor until the nuts are finely ground and powdery.
2. Sift with the flour and salt into a medium bowl; set aside.
3. Beat the remaining 3/4 cup granulated sugar and the butter in a large bowl with a mixer on medium speed until light and fluffy, about3 minutes.
4. Add the egg and vanilla and beat until combined.
5. Reduce the mixer speed to low; add the pistachio mixture and beat until completely incorporated.
6. Fill a cookie press with the dough according to the manufacturer's instructions.
7. Press cookies about 1 1/2 inches apart onto 2 ungreased baking sheets.
8. Sprinkle with sanding sugar.
9. Bake, switching the pans halfway through, until set and golden around the edges, 10 to 12 minutes.
10. Let the cookies cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
11. Photograph by Andrew Purcell

pistachios, sugar, flour, salt, butter, egg, vanilla, sanding sugar

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pistachio-spritz-cookies.html (may not work)