I like my Diwali sweets to be easy and fuss free. This cookie doesn’t have egg, it is festive and delicious. It’s based off this NYT recipe https://cooking.nytimes.com/recipes/1019807-salted-pistachio-shortbread

In a food processor – grind 3/4 cup shelled unsalted pistachios till fine

Add 1 stick of butter chopped and 1/3 cup of powdered sugar and pulse till combined. Add 3/4 cup all purpose flour and 1/4 tsp of salt (if you used unsalted butter). Pulse till a dough forms

Spread into a 9×9 inch square tin lined by parchment. I use another parchment on top to get an even layer. Refrigerate for 30 min

Bake at 350 for 15-20 min till pale gold at edges

Remove using parchment as sling- the cookie will be very soft. I cut these into squares. Dust with more powdered sugar and wait for half an hour for the cookies to firm up.

The sweetness of the pistachio with the butter, the snap of a good shortbread with its melt in the mouth characteristic – this might be my new favorite cookie