Pistachio Shortbread

• 1 1/2 cups all purpose flour
• 1/2 cup plus 2 tablespoons powdered sugar
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 1/2 cup natural unsalted pistachios, lightly toasted, chopped
• 1 large egg yolk
• 3/4 teaspoon vanilla extract

1. Mix flour, powdered sugar, and salt in processor.
2. Add butter, pistachios, egg yolk, and vanilla.
3. Using on/off turns, mix until moist ball forms.
4. Transfer dough to work surface.
5. Divide dough in half.
6. Form each dough half into 8 x 1 1/4-inch log (if dough is too soft, chill until firm, about 30 minutes).
7. Wrap logs in plastic; refrigerate until firm, about 4 hours.
8. DO AHEAD Can be made 5 days ahead; keep chilled.
9. Preheat oven to 325F.
10. Slice logs into 1/4-inch-thick rounds, rolling log after every few slices to retain round shape.
11. Place rounds on ungreased baking sheets, spacing 1 inch apart.
12. Bake shortbread until barely golden, about 18 minutes.
13. Cool shortbread on baking sheets.
14. DO AHEAD Shortbread can be made up to 4 days ahead.
15. Store shortbread in airtight container at room temperature.

flour, powdered sugar, salt, butter, natural unsalted pistachios, egg yolk, vanilla

Taken from www.epicurious.com/recipes/food/views/pistachio-shortbread-239079 (may not work)