Pistachio Shortbread

  
1 cup butter, softened
1/2 cup granulated sugar
1/2 cup finely chopped pistachio nuts
2 1/4 cups all purpose flour
1 teaspoon vanilla

1 cup powdered sugar
1 to 3 Tablespoons milk

Heat oven to 325 degrees.  Spray cookie sheets with cooking spray.

In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy.  Reserve 2 Tablespoons of the nuts.  On low speed, beat in remaining nuts, flour and vanilla until well blended.  Dough will be stiff.

Divide dough evenly into 4 pieces; shape each piece into a ball.  On lightly floured surface, pat each ball to form 6 inch round.  Transfer rounds to cookie sheets, using 2 large pancake turners.  With table knife, lightly make indentations on surface of dough, dividing each round into 8 wedges.  

Bake 16 to 21 minutes or until edges are VERY light golden brown.  Cool 2 minutes; remove from cookie sheets.  Cut each round into 8 wedges; place on cooking racks.  Cool completely, about 15 minutes.

Very finely chip reserved 2 Tablespoons nuts.  In small bowl, mix icing ingredients, adding enough milk until smooth and thick enough to drizzle.  Drizzle icing in zigzag design over each cookie.  Before icing sets, sprinkle cookies with nuts.