Pistachio Cookies - cooking recipe

Ingredients

Cookie Dough
1 cup unsalted butter
3/4 cup sugar
1 egg
2 teaspoons vanilla extract
2 1/2 cups flour
Filling
1/2 cup shelled pistachios
1/4 cup confectioners' sugar
1 egg yolk
1 tablespoon water
Egg wash
1 egg
1 teaspoon water

Preparation

For the dough: Place butter and sugar in the bowl of an electric mixer; beat on medium speed until creamy, about 2 minutes.
Add egg and vanilla; beat 1 minute.
Slowly add flour, beating on medium speed until a stiff dough forms.
Roll out dough on floured surface to a rectangle 3/8-imch thick; wrap in plastic.
Freeze until firm, 15 minutes.
For filling: Place pistachios and sugar in a food processor; process until powdery.
Add egg yolks and 1 Tbs water; process to a smooth paste.
Remove dough from freezer; unwrap.
For the wash: Beat egg with 1 teaspoon water; brush over top of dough.
Press pistachio paste over dough.
Roll dough and filling into a log; wrap tightly in plastic wrap, foil, or parchment paper.
Freeze until very firm 1 hour or overnight.
Heat oven to 350\u00b0F.
Remove dough from freezer; unwrap.
Slice rolled dough into 3/8-inch thick slices.
Bake on cookie sheet until edges are golden brown, about 12 minutes.