Pistachio Shortbread Crisps

Serve these thick, crisp, nutty cookies with lemon sorbet or vanilla ice cream.


about 2 1/2 dozen

Recipe from

Oxmoor House


1 cup butter, softened
1/2 cup sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup pistachio nuts


Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Add vanilla, beating until blended. Gradually add flour, beating just until combined.

Process pistachios in a food processor until coarsely ground. Place ground nuts on a plate.

Shape dough into 1" balls. Working over plate of nuts with 1 ball at a time, sprinkle about 1 tablespoon nuts over ball, pressing nuts gently into ball. Repeat procedure with remaining balls and nuts. Place balls on ungreased baking sheets; flatten to 3/8" thickness. Sprinkle with sugar.

Bake at 350° for 10 minutes or until lightly browned. Immediately remove to wire racks to cool completely.