Pistachio Shortbread Recipe

Recipe by: Paula Deen’s
Ingredients: Makes 4 dozen
1 cup butter, softened
½ cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 cup chopped roasted, salted pistachios

Procedures:

• In a large bowl, beat butter, brown sugar, and vanilla at medium speed with a mixer until cramy. Gradually add flour and pistachios, beating until combined. Shape dough into 2 (8 inch) logs and wrap in plastic wrap. Refrigerate for at least 4 hours or up to 3 days.(if storing longer than 3 days wihtout baking, freeze the dough. Thaw it in refrigerator before slicing.
• Preheat oven to 350F line baking sheets with parchment paper. Cut log into ¼ inch thick slices. Place on prepared baking sheets.
• Bake for 8 to 10 minutes or until edges are golden brown. Let cool on pans for 2 minutes. Remove from pans and cool completely on wire racks. Store in airtight containers for up to 1 week.