Pistachio, Lemon, and Vanilla Shortbread Bon Appetit May 2004

Traditional Scottish shortbread is baked in molds. In this modern
version, the dough is simply pressed into a pan, baked, and cut into
squares. Grated lemon peel cuts the buttery richness, and semolina flour
adds texture.

1 1/2 cups all purpose flour
1/2 cup sugar
1/2 cup semolina flour*
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1 cup shelled natural pistachios (about 4 ounces), coarsely chopped

Preheat oven to 325°F. Butter 13x9x2-inch metal baking pan. Combine all
purpose flour, sugar, and semolina flour in processor; blend 5 seconds.
Add butter, lemon peel, and vanilla. Using on/off turns, blend until
coarse meal forms. Turn dough out into bowl. Add nuts and knead gently
to combine. Press dough evenly over bottom of prepared pan. Using fork,
pierce dough all over.
Bake shortbread until pale brown in center and golden at edges, about 35
minutes. Cool in pan on rack 10 minutes. Cut lengthwise into 4 strips,
then cut each strip crosswise into 6 squares. Cool completely in pan.
(Can be made 1 day ahead. Cover tightly with foil; store at room
temperature.)

*Semolina flour, often labeled "pasta flour," is available at specialty
foods stores, Italian markets, and some supermarkets.

Makes 24 cookies.




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