Pistachio Shortbread Cookies
These rich, buttery shortbreads make a delicious accompaniment to a reviving cup of tea or coffee, or as a pretty addition to a creamy dessert.
- 1/3 Cup organic pure cane sugar
- 1/2 Cup unsalted butter, softened
- 1 large egg, room temperature
- 1 Teaspoon vanilla extract
- 1 1/3 Cup flour
- 1/2 Cup rice flour
- Pinch of salt
- 1/4 Cup turbinado raw cane sugar
- 1/2 Cup unsalted pistachio nuts, shelled
- 1 Tablespoon milk
Prepare 2 baking pans lined with parchment paper. With an electric mixer, cream butter and organic sugar together in a bowl. Gradually add egg and vanilla while mixing. Add flours and salt, mix and then lightly mold the mixture together with your hands. Turn dough out onto a floured surface, knead lightly and roll dough with your hands into a 14-inch-long log. Wrap in plastic wrap; chill for 1 hour. While the dough is chilling, finely chop the pistachios and combine them with the turbinado sugar on a tray; set aside.
Preheat the oven to 325 degerees. Brush shortbread log with milk and roll it firmly in the sugar-nut mixture until completely covered. Cut into 28 1/2-inch discs and place on baking pans, leaving 1-1/2 inch between each one. Bake on middle and top shelves of oven 15 to 18 minutes, or until very pale golden, swapping the pans halfway through. Remove and cool on a wire rack.