PISTACHIO SHORTBREAD

Pistachio Shortbread image

Provided by April Bloomfield

Yield Makes 32 cookies

Number Of Ingredients 6

1 cup unsalted, shelled raw pistachios (about 4 1/2 ounces)
1 1/4 cups all-purpose flour
3/4 cup sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" pieces
1 teaspoon kosher salt
1/4 teaspoons vanilla extract

Steps:

Pulse pistachios in a food processor until finely ground but not a paste, about 30 seconds. Add flour, sugar, butter, salt, and vanilla; pulse until mixture is the consistency of cornmeal. With machine running, drizzle in 2 tablespoons ice water (a crumbly dough should form; do not overprocess).
Transfer dough to a sheet of parchment paper and pat into a rectangle. Top with another sheet of parchment and roll out to a 12x8" rectangle. Transfer dough (in parchment paper) to a baking sheet and chill until firm, about 1 hour.
Place racks in upper and lower thirds of oven; preheat to 350°F. Remove top sheet of parchment paper from dough and discard. Cut dough lengthwise into 8 equal strips, then each strip crosswise into quarters, forming 32 rectangles. Place rectangles on 2 parchment-lined baking sheets, spacing 1" apart.
Bake shortbread until golden brown, rotating sheets halfway through, 18-20 minutes. Transfer to wire racks; let cool.
DO AHEAD: Shortbread can be made 5 days ahead. Store airtight at room temperature.