Pistachio Shortbread Crisps
Serve these thick, crisp, nutty cookies with lemon sorbet or vanilla ice cream.
Yield: about 2 1/2 dozen
- 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.
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