Pistachio Shortbread Cookies

Pistachio Shortbread Cookies

Pistachio Shortbread Cookies
 
My Mom's Shortbread Ingredients: 
 I double this recipe for making cookies and use as written when making a crust for lemon squares 

1 cup butter
1/2 cup confectioners sugar
2 cup flour
1 tsp vanilla extract or paste *optional
1 cup shelled pistachios, salted/roasted

Directions: 
Preheat oven to 350 F
Cream the butter and sugar together in mixing bowl.  Add in the flour a little at a time and *vanilla extract, until dough has a very dense texture and starts to clump together. Fold in pistachios and make sure to distribute throughout the dough. Turn dough out onto parchment paper and form into a circular log. Wrap well and chill 3 hours or overnight.  Cut cookies into rounds and lay on a nonstick cookie sheet or parchment paper lined cookie sheet.  Bake for 10-20 minutes, until shortbread is lightly browned all over.  Thinner cookies will cook much faster (keep an eye on them) 
Store in an airtight container. This recipe can be easily doubled. 


Recipe Variation:
Want a lighter cookie? substitute 1/4 cup of the flour with cornstarch or tapioca flour

Recipe and Photos by: Diane Baker for Canning and Cooking at Home

---