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Pistachio Shortbread Cookies

From blogger Aran Goyoaga of Canelle et Vanille: "My childhood Christmases in the Basque Country of Spain were filled with powdery almond cookies called harinados. This adaptation, published in my cookbook "Small Plates and Sweet Treats, is really crumbly with ground up pistachios and a blend of gluten-free flours."
From: www.saveur.com MAKES ABOUT 2 DOZEN

1 cup superfine brown rice flour
½ cup plus 2 tbsp. gluten-free oat flour
½ cup potato starch
¼ cup tapioca starch
1 tsp. kosher salt
16 tbsp. unsalted butter, softened
¾ cup confectioners' sugar, sifted
1 vanilla bean, seeds scraped and reserved
½ cup unsalted pistachios, finely ground

1. Whisk together both flours, both starches, and salt in a bowl; set aside. Combine butter, sugar, and vanilla seeds in another bowl and beat on medium speed of hand mixer until smooth and evenly combined. Add dry ingredients and pistachios, and beat until smooth. Transfer half the dough to a sheet of parchment paper and roll into a 2 ½"-wide cylinder; repeat with remaining half of dough. Refrigerate until firm, about 1 hour.

2. Heat oven to 350°. Unwrap cylinders and cut into ¼"-thick slices; transfer to parchment paper-lined baking sheets and bake until lightly golden, about 10 minutes.

Pistachio Shortbread

From: bonappetit.com
Makes 32 cookies

1 cup unsalted, shelled raw pistachios (about 4 1/2 ounces)
1 1/4 cups all-purpose flour
3/4 cup sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 teaspoon kosher salt
1/4 teaspoon vanilla extract


Pulse pistachios in a food processor until finely ground but not a paste, about 30 seconds. Add flour, sugar, butter, salt, and vanilla; pulse until mixture is the consistency of cornmeal. With machine running, drizzle in 2 tablespoons ice water (a crumbly dough should form; do not overprocess).

Transfer dough to a sheet of parchment paper and pat into a rectangle. Top with another sheet of parchment and roll out to a 12x8-inch rectangle. Transfer dough (in parchment paper) to a baking sheet and chill until firm, about 1 hour.

Place racks in upper and lower thirds of oven; preheat to 350°. Remove top sheet of parchment paper from dough and discard. Cut dough lengthwise into 8 equal strips, then each strip crosswise into quarters, forming 32 rectangles. Place rectangles on 2 parchment-lined baking sheets, spacing 1-inch apart.

Bake shortbread until golden brown, rotating sheets halfway through, 18-20 minutes. Transfer to wire racks; let cool.

DO AHEAD: Shortbread can be made 5 days ahead. Store airtight at room temperature.