Pistachio Shortbread Cookies

Happy thanksgiving! And here's a recipe that's completely irrelevant to the turkey day. These cookies are probably the best nut cookies I have ever had ever ever. They are delicate, crunchy, buttery and all the good things that cookies should be. Most of all, the dough is prepared in one bowl (food processor bowl.)



Ingredients

• 2 cups all purpose flour


• 1/2 cup sugar


• 1/2 teaspoon salt


• 3/4 cup raw shelled pistachios


• 1 cup (2 sticks) chilled butter

Directions

1. Combine flour, sugar, salt and nuts in a food processor and run for a few minutes until all the nuts are chopped.


2. Cut butter into cubes and add to the mixture. Pulse until butter is cut into the dough and the mixture is crumbly.


3. Gather into 2 balls. Flatten slightly. Wrap in plastic and refrigerate for at least 30 minutes.


4. Preheat oven to 350 degrees. Adjust the oven racks to the lower third and the upper third. Line two cookie sheets with parchment paper.


5. Roll out the refrigerated dough to 1/4 inch thick on floured surface. (I covered the dough with plastic wrap and ran rolling pin over it to prevent sticking.) Cut out with cookie cutter. I got 55 cookies.


6. Bake for 12 minutes. Switch the cookie sheet position half way. Leave the cookies on the cookie sheets for a minute before transferring to cooling racks. Let cool completely and store in air tight container.