Pistachio Shortbread Cookies

Makes 18-20

Ingredients

• 90 gr unsalted butter, room temp

• 40 gr powdered sugar

• 1 large egg yolk

• 1 tsp vanilla extract or paste

• 175 gr ap flour

• 80 gr pistachios, divided

Instructions

1. In a large bowl, beat the butter and sifted powdered sugar for 1 minute with a spatula or a hand mixer. Add egg yolk and vanilla, mix to combine. Sift the flour, and mix until it resembles cookie dough. Chop 50 gr of pistachios and combine with the cookie dough. Cover the dough with plastic wrap and leave it in the fridge for 30 minutes.

2. In the meantime, place the remaining pistachios in a resealable bag, and crush them with a rolling bin to tiny pieces. Set aside.

3. Preheat the oven to 180°C/350°F. Prepare a baking sheet with parchment paper.

4. Lightly flour a clean surface and the rolling pin. Roll the dough into 1 cm/0.3 inch thickness. Cut 5 cm/2 inch circles with a cookie cutter and dip the sides of each cookie into the crushed pistachios. Transfer into the baking sheet, leaving 3 cm/1 inch space between them. You can reroll the dough one more time to make more cookies.

5. Bake for 12-15 minutes. Transfer them to a cooling rack to fully cool. Enjoy!