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.
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