Pistachio Shortbread

• 3/4 cup butter, softened
• 1 tsp vanilla bean paste
• 3/4 cup powdered sugar, sifted
• 1/2 tbsp milk
• 2 cups all-purpose flour
• 2 tbsp cornstarch
• 2 tbsp shelled pistachio nuts, chopped coarsely

1. Beat butter, vanilla and 1/2 cup of the powdered sugar in a small bowl with an electric mixer until light and fluffy. Add milk and beat until combined. Add sifted flours and beat on low speed until just combined. Refrigerate dough for about 10 minutes or until firm enough to roll.
2. Shape the dough into a 12 inch log and roll the dough in parchment paper until smooth and round. Place on a tray and refrigerate for 1 hour.
3. Meanwhile, preheat the oven to 325u0b0F. Line baking sheets with parchment paper.
4. Cut the dough into 1/4 inch slices. Place slices on prepared baking sheets about 1 inch apart. Sprinkle with pistachio nuts, lightly pressing nuts into dough.
5. Bake for 15 minutes or until a pale straw color. Allow to cool on baking sheets for 3 minutes, then transfer to wire racks to cool slightly. While still warm, dust cookies with remaining powdered sugar. Cool completely on wire racks.

butter, vanilla bean paste, powdered sugar, milk, flour, cornstarch, pistachio nuts

Taken from recipes-plus.com/api/v2.0/recipes/22454 (may not work)