Pistachios are something I have in abundance this time of year. St. Nick always leaves plenty in my stocking and as much as I love the ritual of shelling each nut and chomping away at the salty pistachio inside, I can never seem to get through an entire bag. Enter these cookies.

I fell in love with this method of making cookie dough in the food processor right away. It’s honestly a base dough where the nuts can be interchanged with whatever you like, whether it be pecans, macadamia nuts, cashews, etc.  You could of course go the much easier route here and just buy pre-shelled pistachios which makes these cookies even easier to whip up. Go nuts.

(See what I did there?)

—

Pistachio Shortbread 

Makes 2 dozen cookies.

Ingredients 

• 1 cup (2 sticks) unsalted butter, at room temperature
• ½ cup granulated sugar
• 1 tsp. pure vanilla extract
• 1 large egg yolk
• 2 Tbsp. honey
• 1¾ cup flour
• 1 cup shelled, salted pistachios

Directions 

1.) In the bowl of a food processor pulse butter, sugar, vanilla, egg yolk, and honey until smooth. Add flour and pistachios, pulse a few times until dough just comes together.

2.) Divide dough in half. Wrap each portion in plastic wrap and roll into logs. Freeze at least 30 minutes, preferably overnight.

3.) Preheat oven to 325° F and line two baking sheets with parchment paper. Slice dough logs into ¼” thin slices and place on prepared baking sheets. Bake 12-15 minutes or until golden brown. Cool on pans for 2 minutes and then transfer to wire racks.