Pistachio Shortbread Crisps

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

Yield: about 2 1/2 dozen
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

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

Preparation

  1. 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.
  2. Process pistachios in a food processor until coarsely ground. Place ground nuts on a plate.
  3. 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.
  4. Bake at 350° for 10 minutes or until lightly browned. Immediately remove to wire racks to cool completely.
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