Super easy. Food processor does most of the work. Then the dough rests in the fridge, you can too, although I advise you not to be inside the fridge for that. Slice and bake. Gilding the lily with some white chocolate is optional.

PISTACHIO SHORTBREAD COOKIES
(slightly modified from Leite’s Culinaria)

113 g butter, very cold, cut in pieces (1 stick)
1 cup flour (about 125g)
1/4 cup sugar (50g)
1/2 cup roasted, salted pistachios
1/2 tsp vanilla paste
white chocolate for decoration (optional)

Pulse the flour, granulated sugar, pistachios, and vanilla in the bowl of a food processor until the pistachios are finely ground. Scatter the butter pieces in the food processor and pulse several times to cut the butter into the flour. Stop pulsing when the ingredients just start to come together.

Turn the dough onto a lightly floured work surface and shape it into a log about 2 inches in diameter and 10 inches long. Place the log on a piece of plastic wrap or parchment paper. Tightly roll the wrap around the log and twist the ends to seal them securely. Refrigerate for 2 hours or a few days.

Heat the oven to 325ºF. Line 2 rimmed baking sheets with parchment paper and set aside.

Cut the chilled cookie dough into 1/2-inch-thick coins and place about 2 inches apart on the prepared baking sheets. Lightly brush the top of each shortbread cookie with water and sprinkle with sugar. Bake for 15 to 18 minutes, or until the cookies are lightly golden brown on both top and bottom. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Optional step: drizzle tempered white chocolate or melted compound white chocolate over the cookie.

ENJOY!

to print the recipe, click here

Comments: I cut the dough in two pieces and made two individual small logs, each being enough for 10 cookies. The first one got dusted with demerara sugar, but it kind of disappeared during baking. I decided to decorate that batch with white chocolate to give it a little more pizzazz. The second batch I dusted with coarse sanding sugar, and left it alone after baking. The cookies are delicious, melt in the mouth, with perfect pistachio flavor.

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