PISTACHIO SHORTBREAD COOKIES

Steps:

• 1. In a clean coffee grinder, pulse the 2 Tbsp flour with 4 Tbsp of the dry roasted unsalted pistachios until it makes a fine meal (almost a flour). Roughly chop the remaining 6 Tbsp of nuts. Place both in a large bowl.
• 2. Add the remaining ingredients and mix well.
• 3. Using your hands, mix additionally with your hands until quite smooth.
• 4. Make 1 1/4 inch balls of dough and place up to 20 on an ungreased cookie sheet. Flatten each cookie with the back of a fork.
• 5. Bake in a 325 degree oven for 18 minutes.
• 6. Remove from sheet to cool completely on a rack.
• 7. Store airtight. Makes 38 cookies.