Pistachio Shortbread Crisps
|Butter||1 Cup (16 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||2 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Pistachio nuts||1 Cup (16 tbs)|
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.