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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)
  Sugar 4 Tablespoon

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.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes

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Average: 4.5 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3856 Calories from Fat 2082

% Daily Value*

Total Fat 240 g368.6%

Saturated Fat 122.7 g613.3%

Trans Fat 0 g

Cholesterol 483.8 mg161.3%

Sodium 31.9 mg1.3%

Total Carbohydrates 387 g128.8%

Dietary Fiber 19.4 g77.7%

Sugars 171.3 g

Protein 53 g106.2%

Vitamin A 126.1% Vitamin C 10.3%

Calcium 22.6% Iron 93.2%

*Based on a 2000 Calorie diet

Pistachio Shortbread Crisps Recipe