Recipe: Pistachio Shortbreads

Here's a cookie recipe from the new issue of Bon Appetit. You gotta love the pistachio nut. The recipe makes lots, so send extras home (if there are any) with guests.

• 1 1/2 cups all purpose flour
• 1/2 cup plus 2 tbsp. powdered sugar
• 1/2 tbsp. salt
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2 inch cubes
• 1/2 cup natural unsalted pistachios, lightly toasted, chopped (you can get them at Trader Joes)
• 1 large egg yolk
• 3/4 tsp. vanilla extract

Mix flour, powdered sugar, and salt in processor. Add butter, pistachios, egg yolk, and vanilla. Using on/off turns, mix until moist ball forms. Transfer dough to work surface. Form each dough half into 8x1 1/4 inch log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic; refrigerate until firm, about 4 hours. (This can be made 5 days ahead, keep chilled.)

Preheat oven to 325 degrees. Slice logs into 1/4-inch thick rounds, rolling log after every few slices to retain round shape. Place rounds on ungreased baking sheets, spacing about 1 inch apart. Bake shortbread until barely golden, about 18 minutes. Cool shortbread on baking sheets. (Shortbread can be made up to 4 days ahead. Store shortbread in airtight container at room temperature.)