Categories: cookie bars- brownies
Ingredients
- 1 cup 92 sticks) unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 2 cups all-purpose flour
- 1/2 cup chopped, toasted, shelled pistachios
Directions
- Preheat oven to 325 degrees.
- In a large bowl, with an electric mixer on high, beat butter and sugars until light and fluffy, about 3 minutes. Beat in vanilla and salt. Reduce speed to low and add flour and pistachios, mixing until just combined.
- Turn dough into an ungreased 13 × 9-inch baking pan. Spread dough evenly over bottom of pan. Bake 50 to 55 minutes, until golden brown and slightly darkened around the edges. let cool in pan 5 minutes. use a sharp knife to cut shortbread into 36 rectangles while still in pan. let cool completely before removing from pan.
-
makes 3 dozen
-
Variations:
-
White Chocolate:
-
Melt 3 1/2 oz. white chocolate in a bowl set over very gently simmering water. let cool slightly and transfer to a Ziptop plastic bag. Snip a tiny corner off; drizzle over cooled shortbread. Top with dried cranberries.
-
lemon sugar:
-
Combine 1/2 cup sugar and the finely grated rind of 2 lemons in a medium bowl. using your fingertips, work rind into sugar until fragrant and yellow. Sprinkle over shortbread while warm.