Categories: cookie bars- brownies

Ingredients

• 1 cup 92 sticks) unsalted butter, softened
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 2 cups all-purpose flour
• 1/2 cup chopped, toasted, shelled pistachios

Directions

1. Preheat oven to 325 degrees.
2. In a large bowl, with an electric mixer on high, beat butter and sugars until light and fluffy, about 3 minutes. Beat in vanilla and salt. Reduce speed to low and add flour and pistachios, mixing until just combined.
3. Turn dough into an ungreased 13 × 9-inch baking pan. Spread dough evenly over bottom of pan. Bake 50 to 55 minutes, until golden brown and slightly darkened around the edges. let cool in pan 5 minutes. use a sharp knife to cut shortbread into 36 rectangles while still in pan. let cool completely before removing from pan.

4. makes 3 dozen

5. Variations:

6. White Chocolate:

7. Melt 3 1/2 oz. white chocolate in a bowl set over very gently simmering water. let cool slightly and transfer to a Ziptop plastic bag. Snip a tiny corner off; drizzle over cooled shortbread. Top with dried cranberries.

8. lemon sugar:

9. Combine 1/2 cup sugar and the finely grated rind of 2 lemons in a medium bowl. using your fingertips, work rind into sugar until fragrant and yellow. Sprinkle over shortbread while warm.

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