Notes: So good and so easy to put together. They are also good with a little raspberry or cherry jam spread in the middle of two cookies.
Makes about 60 small cookies.
2 sticks unsalted butter, cute into small cubes and softened slightly
1/2 cup sugar
2 tablespoons honey
1 large egg yolk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 cup blanched and peeled pistachios
Pulse butter, sugar, honey, egg yolk, and vanilla in a food processor until creamy, scraping down the sides as needed. Add the flour and pistachios and pulse just until the the dough comes together.
Transfer the dough to a sheet of parchment paper and knead until uniform. Divide dough in half. Roll each half into a log about 1-inch in diameter. Wrap the logs in parchment or plastic wrap and freeze until firm, at least 30 minutes (or up to 3 weeks).
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or a silicon baking mat. Slice the logs into 1/4-inch thick rounds and place on prepared baking sheets. Bake until the cookies are firm and lightly browned, about 10-13 minutes. Let cool for a few minutes, then transfer to a cooling rack to cool completely.
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