Pistachio Slice-and-Bake Cookies Draft

Name: Pistachio Slice-and-Bake Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 40 cookies
Ingredients: ¾ cup raw unsalted pistachios (coarsely chopped); 5 oz cold butter (cubed); ⅔ cup powdered sugar; 1 package vanilla sugar (1 packet (or 1 tsp vanilla extract)); 1⅔ cups all-purpose flour; 1 egg yolk; powdered sugar

Crisp butter cookies with chopped pistachios, from a log of dough I keep in the freezer and slice when I need it.

Prep20 min
Cook15 min
Rest30 min
Total1 hr 5 min
Makes40 cookies
KashrutDairy

What you need

Amount:40

¾ cup raw unsalted pistachios, coarsely chopped
5 oz cold butter, cubed
⅔ cup powdered sugar
1 package vanilla sugar, 1 packet (or 1 tsp vanilla extract)
1⅔ cups all-purpose flour
1 egg yolk

To finish

powdered sugar (optional)

How I make it

Chop the pistachios in a food processor and set aside.
Put the butter, powdered sugar, vanilla sugar, flour and yolk in the food processor and process into a smooth dough.
Add the pistachios and pulse for a few seconds, just until worked into the dough.
Shape the dough into a log, wrap in plastic wrap and chill for 30 minutes to 1 hour, lying on a flat surface so it keeps its shape.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Slice the log thinly and lay the slices on the sheet about ¾ inch (2 cm) apart.
Bake for 15 minutes, then cool. Dust with a little powdered sugar if you like.

What I've learned

I sometimes mix the pistachios in by hand to keep them in bigger pieces.
To save time, I set the log in a loaf pan in the freezer for 10-20 minutes, until firm enough to slice easily.
The log of dough keeps in the freezer for up to five months.

Source: ChefEf (chefef.com)