2 1/4 cups of all purpose flour + more for dusting
1/2 tsp baking powder
2 3/4 sticks unsalted butter- chilled and diced
1 cup superfine sugar or granulated sugar
1 cup coarsely chopped pistachios
1 tbs orange zest
1 egg lightly beaten
1 tbs orange blossom water
Pre heat oven to 325 degrees.
Line cookie sheets with wax paper. Sift the flour and baking powder into a large mixing bowl, then add in all of the butter. Using your hands, rub the mixture with your fingertips until it looks like fine breadcrumbs. Stir in the sugar and gradually stir in the egg, orange zest, and orange blossom water. Combine well, but do not over mix. Chill dough in the refrigerator for 30 minutes, then roll out on a floured surface. Using a cookie cutter, cut out all of the dough. I used a 2.5 inch cookie cutter. Add about a teaspoon full of chopped pistachio to the middle of each cookie and bake for 25 minutes. When finished remove from the oven and let cool on a wire rack.