Pistachio Shortbread

1. 1

   Mix flour, powdered sugar, and salt in processor.

2. 2

   Add butter, pistachios, egg yolk, and vanilla.

3. 3

   Using on/off turns, mix until moist ball forms.

4. 4

   Transfer dough to work surface.

5. 5

   Divide dough in half.

6. 6

   Form each dough half into 8 x 1 1/4-inch log (if dough is too soft, chill until firm, about 30 minutes).

7. 7

   Wrap logs in plastic; refrigerate until firm, about 4 hours.

8. 8

   DO AHEAD Can be made 5 days ahead; keep chilled.

9. 9

   Preheat oven to 325F.

10. 10

    Slice logs into 1/4-inch-thick rounds, rolling log after every few slices to retain round shape.

11. 11

    Place rounds on ungreased baking sheets, spacing 1 inch apart.

12. 12

    Bake shortbread until barely golden, about 18 minutes.

13. 13

    Cool shortbread on baking sheets.

14. 14

    DO AHEAD Shortbread can be made up to 4 days ahead.

15. 15

    Store shortbread in airtight container at room temperature.

No additional tips available.