Shortbread makes such a nice, versatile cookie. Crisp, light and slightly sweet. These lemon pistachio shortbread cookies are perfectly paired shortbread with lemon to make a light, refreshing cookie that won’t overdo on the sweetness. They are super easy to make so even the novice baker can have success with these. Cut them into a nice shape and they look fancy.

Prep time: 50 min Cook time: 50 min Servings: 16

Cookies:

1 cup unsalted butter, softened

3/4 cup powdered sugar, sifted

1/2 tsp vanilla

1/4 tsp salt

2 cups all-purpose flour

Glaze:

1 1/2 cups powdered sugar, sifted

3 tbsp freshly squeezed lemon juice, with seeds & pulp removed

Topping:

1/4 cup salted, roasted pistachios, finely chopped

Instructions:

In a stand mixer with paddle attachment beat together butter, powdered sugar, vanilla and salt until light and fluffy, approximately 2-3 minutes.

Stir in flour until just combined.

Press dough into a 9 inch round tart pan with removeable bottom. Flatten dough with your palm.

Score the dough into 16 wedges using a sharp knife. Next, prick each wedge with a fork twice.

Refrigerate for 30 minutes.

Preheat oven to 300F.

Bake for 50-55 minutes until firm and slightly golden.

Let cool in pan for 5 minutes.

Using a sharp knife cut through score lines you made before.

Finish cooling completely in the pan.

Prepare the glaze by mixing the lemon juice and powdered sugar together until smooth. It is really best to sift your powdered sugar before doing this to get the smoothest glaze possible with no lumps. I like to pour my glaze into a plate for dipping since the cookies are long so I have more room to work. You may need to make extra glaze if it starts to get to shallow for dipping.

Dip your cookies being careful not to let too many crumbs fall into the glaze. Allow excess glaze to run off the tip end of the cookie before placing on a wire rack to dry. (It is best to have your wire rack over a backing sheet for easy clean up.)

Sprinkle with pistachios. (I like to sprinkle immediately once I place the cookie on the rack so the glaze can act as a glue.)

Allow glaze to set approximately 1 hour.

Store in an air tight container for up to about a week. They also freeze well.

ENJOY!

Nutrition:

Calories: 236 kcal

Carbs: 29 g

Protein: 2 g

Fat: 12 g

Saturated Fat: 7 g

Cholesterol: 30 mg

Sodium: 38 mg

Potassium: 42 mg

Sugar: 16 g

Vit A: 365 IU

Vit C: 1.2 mg

Calcium: 8 mg

Iron: 0.8 mg

Nutritional information is approximate and is provided for general guidance only and should not be relied upon to make personal health decisions.