Cheddar and Pistachio Shortbread Coins

Part cookie, part cheese biscuit these are great with a dinner or on their own.  From Food and Drink Holiday 2014.  They are very addictive and you can substitute the pistachios to the nut of your choice.

1 cup shelled raw pistachios
1 cup all purpose flour
2 tbsp light brown sugar
1 tsp salt
1/2 tsp dry mustard powder
1/4 tsp baking soda
1/3 cup cold unsalted butter, cut into pieces
125 grated old cheddar cheese

TOPPING
1 tbsp sugar
2 tsp paprika
1/8 tsp salt

• Bake pistachios at 350F for 8 minutes or until lightly toasted.  Divide pistachios into 2, with 1/2 cup coarsely chopped and 1/2 cup finely chopped.
• In the bowl of a food processor, combine flour, brown sugar, salt, mustard powder and soda and pulse once to combine.  Add butter and pulse until it resembles bread crumbs.  Add cheese and process just until dough begins to come together.  Transfer dough to a bowl.  Add 1/2 cup coarsely chopped pistachios, and knead gently until fully incorporated.  Divide dough into 2 equal pieces, and roll into logs about 1 inch in diameter.  Place finely chopped 1/2 cup pistachios on a large plate, and roll logs of dough in them, pressing to imbed them, then roll tightly in waxed paper.  Chill until firm (at least 3 hours).
• Preheat oven to 350F.
• Use a micro serrated blade to slice dough into 1/4 inch thick coins.  Lay them 1 inch apart on parchment lined baking sheet.  Combine sugar, paprika and slat for topping and sprinkle lightly overtop.  Bake for 15 minutes or until centres are firm to the touch.  Transfer to a cooling rack.

Makes 36 cookies