Pistachio Shortbread With Lemon Glaze |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Rich buttery pistachio shortbread cookies, with a fabulous lemon glaze! These cookies would make a lovely holiday or hostess gift, and a welcome addition to the holiday cookie tray. From Calphalon. Ingredients:
2 cups all-purpose flour |
1 cup butter, softened |
2/3 cup confectioners' sugar |
1/2 cup chopped pistachios |
1 cup confectioners' sugar |
1 tablespoon corn syrup |
1 teaspoon grated lemon peel |
1/2 tablespoon lemon juice |
chopped pistachios (to garnish) |
Directions:
1. Mix flour, butter and sugar until well-blended. Stir in nuts until stiff dough forms.
2. Divide dough in half. Shape each half into a ball. Pat each ball into a 6-inch round shape (about 1/2-inch thick) on a lightly floured surface.
3. Cut each round into 8 or 16 wedges each. Arrange wedges on a nonstick jelly roll pan and bake for 15 minutes at 350 degrees F.
4. Set the pan on a cooling rack and allow to cool for 2 minutes. Transfer the cookies directly to the rack to cool completely.
5. Make glaze: Combine confectioner's sugar, corn syrup and lemon peel. Stir in lemon juice until desired consistency is achieved.
6. Use a fork to drizzle glaze on shortbread wedges. Sprinkle chopped pistachios onto glazed shortbread.
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