Makes about 30
1 1/2 cups unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla paste
2 1/2 cups all-purpose flour
1 1/2 cups chopped salted pistachios
1/4 cup raw sugar for garnish
Preheat the oven to 325 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
In the bowl of a stand mixer fitted with the paddles, cream the butter and sugar together for 3 to 4 minutes, until very creamy. Add the vanilla and beat again.
Add the pistachios and flour with the mixer on low speed, combining, until the ingredients just come together.
Transfer the dough to the prepared pan, and press into the pan. (I cover the dough with plastic wrap and use a small roller to get it evenly into the pan, but you can pat it in, too)
Cut the shortbread when it comes out of the oven, and allow to cool completely in the pan.
The shortbread will keep in an airtight container for 5 days, or can be frozen for up to 6 weeks. Buon appetito!