Pistachio Shortbread

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   ["Pulse pistachios in a food processor until finely ground but not a paste, about 30 seconds. Add flour, sugar, butter, salt, and vanilla; pulse until mixture is the consistency of cornmeal. With machine running, drizzle in 2 tablespoons ice water (a crumbly dough should form; do not overprocess).", "Transfer dough to a sheet of parchment paper and pat into a rectangle. Top with another sheet of parchment and roll out to a 12x8"" rectangle. Transfer dough (in parchment paper) to a baking sheet and chill until firm, about 1 hour.", "Place racks in upper and lower thirds of oven; preheat to 350u00b0F. Remove top sheet of parchment paper from dough and discard. Cut dough lengthwise into 8 equal strips, then each strip crosswise into quarters, forming 32 rectangles. Place rectangles on 2 parchment-lined baking sheets, spacing 1"" apart.", "Bake shortbread until golden brown, rotating sheets halfway through, 18-20 minutes. Transfer to wire racks; let cool.", "DO AHEAD:"]

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