Shortbread is originally a Scottish butter cookie however has been adapted to other cultures and cuisines by way of the addition of spices, oils and nuts. The Middle Eastern version, called Ghoraibi, is normally spiced with cardamom, scented with a little rose water or crowned with almonds.
Pistachios, however, are a classic Middle Japanese nut and make a good looking addition to this dessert. The dough is straightforward and quick to position in combination, uses a minimum of ingredients and does not unfold when baking. The scent of cardamom rises up from the otherwise simple dough and the additional crunch of nuts goes will with the cookie's easy texture. the final result is a buttery, somewhat crumbly treat that is easiest with a pot of coffee or tea.
Add the butter and sugar to a bowl and, the use of a stand or hand mixer, cream together. Combine in the vanilla and milk.
In a separate bowl, sift in combination the flour, salt and cardamom. Stir the dry meals into the wet and fold in half the chopped pistachios. Form right into a ball, wrap in plastic and refrigerate for no less than one hour.
When able to make the cookies, pre-heat the oven to 350 degrees.
Roll the dough out on a floured floor till it is approximately an 8" circle.
Use a cookie or biscuit cutter (approx. 2 1/2") to chop out rounds. Place the remainder of the chopped pistachios in a bowl and lightly dip the perimeters of the rounds into the nuts.
Place on a baking sheet covered with parchment paper and bake for 20 - 22 minutes. After baking, permit the cookies to cool and firm up prior to taking away them from the baking sheet.
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