Yield: 12 to 16 servings.
¾ cup shelled roasted pistachios + ¼ cup coarsely chopped (for garnish)
⅓ cup powdered sugar
1 stick cold unsalted butter, cubed
3 tablespoons cornstarch
1 cup all-purpose flour
1 to 2 tablespoons softened butter (for preparing pan)
Coarse salt to taste
Apricot jam (for serving)
Preheat oven to 375°. In a food processor, pulse ¾ cup pistachios until finely ground.
Add powdered sugar, butter, and cornstarch to the food processor and pulse until well combined. Add flour and process until a slightly sticky dough forms.
Lightly grease a 9-inch springform pan with softened butter and line the bottom with a circle of parchment paper.
Press dough firmly into the pan in an even layer. Sprinkle with ¼ cup chopped pistachios and a pinch of coarse salt.
Bake for 25 minutes or until short- bread is just golden around the edges and dough is baked through. Remove from oven and remove from springform pan. Dust with powdered sugar, if desired. Before it cools, slice into 12 wedges. Let cool completely before transferring to avoid breaking. Serve with apricot jam.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
