I'm going to make some pistachio shortbread this is my absolute favorite I love pistachios in any way shape or form in this bowl I have one and three-quarter cups of all-purpose flour and then I took some shelled pistachios and I put them in my food processor and I found them finally till I made one cup and then I added one third cup of sugar this recipe can't be any easier I just put those three ingredients in here mixed them up then I have one cup or two sticks of butter and we're going to put that in here and we are going to put this on the mixer until we get a nice dough there's no other flavoring no vanilla I think there's so much butter and the pistachios will come through a lot stronger if we don't add another flavor such as vanilla whoa it's jumping out at me it's because the butter is still cold it's not hard cold it's cold but still a little bit soft kind of hard to describe but you don't want it room temperature so that it's really too soft because then you'll just make a paste here and now to do go now what I'm going to do is after the storm so don't wanna divide it in half I'm going to roll each app and then I'm going to cut them into small cookies then we're going to bake them in a 325 degree oven for about 15 or 18 minutes and then you have an option later on after they're done you can either leave them plain like that or you can dip some half and white chocolate which is really good okay that dough is dead you can sip them half and white chocolate and then sprinkle a few more pistachios on top that makes it more rich and more festive so if you were going to do this around the holidays that would look really nice on your cookie platter not to mention that would taste wonderful but they are good all on their own without any adornment okay so go rid of this out as I said will do yeah you know what I'm going to work with the hold oh it says the recipe originally says to work half at a time but I worked the whole thing a little bit flower why would the pincer doesn't stick and probably like quarter inch half inch thick you can feel this dough it's the butter it's so buttery it's just your hands get covered in it delicious I have to keep doing the pin because there's so much butter it starts sticking I don't know if you can see it you can see all the flecks of the pistachios in there thick enough now get my cookie cutter i think i'll use the foodage side sometimes it gets hard to cut through because you're hitting a nut so I will just keep cutting cookies you don't have to worry about them being too close on the cookie sheet these are not going to spread that much I'll keep cutting my cookies and putting them on the sheet until we fill it up and then again it'll go into that 325 degree oven for about 12 to 15 minutes I'll show you what they look like when they come out so we've cut out all the pistachio cookies that kind of cleaned up the counter a bit my ovens on 325 I'm going to put them in for about 12 to 15 minutes I'll keep checking because these are small cookies they may cook faster usually I make them about that big about twice the size I don't want them to get too brown around the edges and then we're going to have some very delicious all right there's the pistachio shortbread out of the oven they're not really brown you don't really want it to be too ground I can just see a slight color around the edges now what they need to do is sit on the cookie sheet and cool completely and then we can make a cup of tea and have a really good treat for ourselves you