Pista Cookies

Ingredients:

1 cup or 2 sticks unsalted butter
1 cup confectioner’s sugar
1 tsp vanilla extract
1/2 tsp salt
2 cups all-purpose flour (plus additional for tolling the dough)
1/2 cup chopped pista
Method:

1. Beat together the butter, sugar, vanilla and salt until smooth and fluffy for about 5 minutes.

2. Slowly add the flour now while keeping the mixer at low speed, and mix until combined and it forms a dough. Mix in the chopped pistachios.

3. Divide the dough into two halves. Place each half on a piece of floured or wax paper. Take a small portion of flour in your hands and roll the dough until a 1 1/2 inch log forms. Wrap the logs firmly in the paper and refrigerate until firm for about 1 to 1 1/2 hours. The logs can be refrigerated for upto 4 days or even frozen for upto a month.

4. Preheat the oven to 350F. Remove the logs from the refrigerator, and using a serrated knife, slice the dough into 3/4 or 3/8 inch slices. Arrange the slices about 1 inch apart on the sheet.

5. Bake for about 15 minutes until lightly golden brown around the edges. Cool on baking sheets or transfer to a wire rack.