Shop Sale at Williams-Sonoma
Makes about 3 1/2 dozen
Dough log can be chilled up to 5 days or frozen, wrapped in foil as
well as plastic wrap, 1 month. If frozen, thaw dough just until it can be
1 1/4 cups salted shelled pistachios (not dyed red; 5 1/2 oz)
3/4 cup sugar
6 tablespoons all-purpose flour
unsalted butter, melted and cooled slightly
2 tablespoons Grand Marnier or
other orange-flavored liqueur
1 teaspoon finely grated fresh orange zest
2 tablespoons fresh orange juice
Pulse pistachios and sugar together in a food processor until nuts
are finely chopped (but not ground), then stir together with remaining
ingredients in a bowl.
Spread dough in a 12-inch-long strip on a large
sheet of plastic wrap and, starting with a long side, roll up dough in plastic
wrap (dough will be very soft).
Chill dough on a baking sheet until firm
but still malleable, about 1 hour.
Preheat oven to 325°F. Roll dough
into a 15- by 1-inch log, using plastic wrap as an aid.
Halve log crosswise
and chill halves, wrapped in plastic wrap, until firm, about 3 hours.
half crosswise into 1/8-inch-thick slices with a serrated knife and arrange
about 2 inches apart on 2 parchment-lined large baking sheets.
cookie into a 1 1/2-inch round with the back of a fork or spoon, dipping fork
in water and shaking off excess for each cookie.
Bake in upper and lower
thirds of oven, switching position of sheets halfway through baking, until
golden, 8 to 10 minutes total.
Cool cookies on sheets 5 minutes, then
transfer with a metal spatula to racks to cool completely.
cookies with remaining dough on cooled baking sheets (line sheets with clean
Cookies keep, layered between sheets of wax paper or
parchment (cookies should not overlap), in an airtight container at room
temperature 1 week.