Pistachio Shortbread Crisps |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve these thick, crisp, nutty cookies with lemon sorbet or vanilla ice cream. Ingredients:
1 cup butter, softened |
1/2 cup sugar |
2 teaspoons vanilla extract |
2 cups all-purpose flour |
1 cup pistachio nuts |
sugar |
Directions:
1. 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.
2. Process pistachios in a food processor until coarsely ground. Place ground nuts on a plate.
3. 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.
4. Bake at 350° for 10 minutes or until lightly browned. Immediately remove to wire racks to cool completely.
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