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Pistachio Shortbread Cookies
Pistachio Shortbread Cookies

Pistachio Shortbread Cookies

6 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 cup butter (NOT MARGARINE), softened
2/3 cup granulated sugar
1/2 tsp almond flavoring
3-4 drops green food coloring (optional)
2 1/4 cups all-purpose flour
1/2 tsp ground cardamom
1 cup shelled pistachios, divide into 2 (1/2 cup) portions
Melted white or dark chocolate for decorating
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Let's Make It
Cream butter and sugar in large bowl. Add almond flavoring and food coloring. Stir. Add flour, cardamom and 1/2 cup pistachios. Dough will be dry and crumbly and may require use of your hands to mix until no visible flour remains. Pack and form into 2 rolls, about 1 1/2 inches in diameter each.
Spread second half of pistachios over 12 x 12 inch sheet of waxed paper. Roll dough in pistachios to coat completely. Wrap in waxed paper. Cover with plastic wrap. Chill for several hours or overnight.
Cut into 1/4 inch thick slices. Arrange about 1 inch apart on ungreased cookie sheet. Bake on center rack in 375°F oven for about 15 minutes until edges are golden. Let stand on sheet for 2 minutes. Remove to wire racks to cool. Drizzle with chocolate.
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