Pistachio Shortbread Cookies

image source theviewfromgreatisland

Ingredients

1. 2 sticks, (1 cup) unsalted butter, at room temperature
2. 1/2 cup granulated sugar
3. 1 tsp pure vanilla extract
4. 1 3/4 cups all purpose flour
5. 1/4 cup cornstarch
6. 1 cup whole pistachios

Instructions

1. Cream the butter and the sugar together.
2. Beat in the vanilla.
3. Whisk together the flour and cornstarch. Blend them into the butter and sugar, until it forms a dough.
4. Stir in the pistachios and make sure you get them well distributed in the dough.
5. Turn the dough out onto a sheet of plastic wrap and form it into a log, about 9 or 10 inches long. Wrap it in the plastic and smooth it into a uniform smooth shape, twisting the ends to secure.
6. Refrigerate the dough for at least 3 hours, or overnight.
7. Set oven to 350F
8. Slice the dough into 1/4 - 1/3 inch slices and place on a parchment or silpat lined baking sheet. Thinner slices will bake up crispier, and thicker ones will be more buttery and soft.
9. Bake for about 10 minutes, maybe a little longer for thicker cookies. The cookies will still be pale and soft, but will firm up as they cool.
10. Cool for 2 minutes on the baking sheet, then cool completely on a rack.

For more detail and tips Pistachio Shortbread Cookies @theviewfromgreatisland.com

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