Pistachio Shortbread

• 1 cup unsalted, shelled raw pistachios (about 4 1/2 ounces)
• 1 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" pieces
• 1 teaspoon kosher salt
• 1/4 teaspoons vanilla extract

1. Pulse pistachios in a food processor until finely ground but not a paste, about 30 seconds. Add flour, sugar, butter, salt, and vanilla; pulse until mixture is the consistency of cornmeal. With machine running, drizzle in 2 tablespoons ice water (a crumbly dough should form; do not overprocess).
2. Transfer dough to a sheet of parchment paper and pat into a rectangle. Top with another sheet of parchment and roll out to a 12x8" rectangle. Transfer dough (in parchment paper) to a baking sheet and chill until firm, about 1 hour.
3. Place racks in upper and lower thirds of oven; preheat to 350u0b0F. Remove top sheet of parchment paper from dough and discard. Cut dough lengthwise into 8 equal strips, then each strip crosswise into quarters, forming 32 rectangles. Place rectangles on 2 parchment-lined baking sheets, spacing 1" apart.
4. Bake shortbread until golden brown, rotating sheets halfway through, 18-20 minutes. Transfer to wire racks; let cool.
5. DO AHEAD:

unsalted, flour, sugar, butter, kosher salt, vanilla

Taken from www.epicurious.com/recipes/food/views/pistachio-shortbread-51161410 (may not work)