Pistachio Shortbread Crisps Recipe
Ingredients
| Butter | 1 Cup (16 tbs), softened | |
| Sugar | 1/2 Cup (16 tbs) | |
| Vanilla extract | 2 Teaspoon | |
| All purpose flour | 2 Cup (16 tbs) | |
| Pistachio nuts | 1 Cup (16 tbs) | |
| Sugar | ||
Directions
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.
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.
Chef
