Pistachio Shortbreads

Mrs. Throat-Erator has made these cookies for me a few times, but this is the first time I have a go at them myself.

Ingredients:
- 250 g (0.55 lb) flour
- 100 g (3.5 oz) powdered sugar
- 1 tsp vanilla sugar
- 175 g (6 oz) unsalted butter, cut in chunks
- 1 egg yolk
- 3 dL (1 1/4 cup) roasted, salted pistachios [1], shelled and chopped coarsely to give 80 g (2.8 oz) pistachio pieces

The flour, sugar, and vanilla sugar was mixed, then the butter was worked into the dough using hands. Then egg yolk and the pistachio pieces were worked into the dough. The slightly moist ball of dough was parted in two, each rolled into a log about 20 cm (8 inches) long, 2.5 cm (1 inch) thick. The logs were wrapped in film and stored in the fridge 4 hours to make it firm.

The logs were cut in 0.6 cm (1/4 inch) slices and placed on a baking sheet. Baked in the oven at 160 C (325 F) for 20 minutes (until light golden).


[1] The original recipe called for unsalted pistachios but added salt to the dough - I figured the end result would be similar...