Cook The Book: Mini Pistachio Tea Cakes

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3 ounces (6 tablespoons, 3/4 stick) unsalted butter, softened

1/2 cup (3 1/2 ounces) granulated sugar

1/3 cup (3 ounces) packed pistachio paste

1/2 teaspoon pure vanilla extract

2 extra-large eggs, at room temperature

1/2 cup (2 1/4 ounces) all-purpose flour

1/4 teaspoon kosher or fine-grained sea salt

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