Pistachio Shortbread

30 cookies

½    cup unsalted pistachios, toasted
       and cooled
2     tablespoons granulated sugar, plus
       more for coating
8     tablespoons European-quality
       unsalted butter, room temperature
      and cut into 4 pieces
¼   cup confectioners’ sugar, sifted
½   teaspoon pure almond or
      vanilla extract
1    cup unbleached all-purpose flour
½   teaspoon kosher salt
1    large egg white, whisked well
1    to 2 tablespoons coarse sugar,
      such as turbinado

Nutritional information per cookie:
Calories 60 (57% from fat) • carb. 6g • pro. 1g • fat 4g • sat. fat 2g • chol. 8mg • sod. 36mg • calc. 2mg • fiber 0g

1. Put the pistachios and the 2 tablespoons granulated sugar into the work bowl of the Cuisinart® 7-Cup Food Processor fitted with the universal blade. Pulse a few times, and then process for 20 seconds.
2. Add the butter, confectioners’ sugar, and vanilla. Pulse to combine, and then process until mixture comes together fully.
3. Add the flour and salt, and pulse until combined. Scrape down the work bowl, and pulse a few more times.
4. Transfer the dough to a piece of parchment. Form into a 2-inch cylinder, and wrap in the
parchment. Refrigerate overnight.
5. Preheat the oven to 350°F with the racks in the lower and upper third positions. Line two
baking sheets with parchment paper.
6. While the oven is preheating, remove the dough from the refrigerator, and then brush with the egg white. Put the coarse sugar in a long rimmed pan. Roll the egg-washed dough in the sugar, and then cut into ¼-inch- to ⅓-inch-thick slices. Transfer the dough to the prepared baking pans.
7. Bake until the cookies are just browned at the edges, about 10 minutes. Transfer to a wire rack until firm enough to move to a second wire rack to cool completely before serving.