LEMON PISTACHIO SHORT­BREAD

Canadian Living - - COOK & EAT | A DATE WITH DOUGH -

MAKES 16 COOK­IES HANDS-ON TIME 45 MIN­UTES TO­TAL TIME 3¾ HOURS 1 cup un­salted but­ter, soft­ened ¾ cup ic­ing sugar ½ tsp vanilla ¼ tsp salt 2 cups all-pur­pose flour Top­ping 1 cup ic­ing sugar 2 tbsp lemon juice ¼ cup salted pis­ta­chios, toasted and chopped Pre­heat oven to 300°F. In stand mixer with pad­dle at­tach­ment, or in bowl us­ing wooden spoon, beat to­gether but­ter, ic­ing sugar, vanilla and salt un­til light and u y; stir in our just un­til com­bined.

Press dough into 9-inch tart pan with re­mov­able bot­tom; us­ing palm of hand, at­ten to make smooth even sur­face. sing knife, score sur­face of dough into 1 wedges; prick each sev­eral times with fork. Re­frig­er­ate un­til rm, about 30 min­utes.

Bake un­til rm and pale golden, about 55 min­utes. Let cool for 5 min­utes; cut through score lines. Let cool com­pletely in pan.

Top­ping In shal­low bowl, whisk ic­ing sugar with lemon juice. old­ing each cookie by sides, press top onto sur­face of glaze to coat, let­ting ex­cess drip back into bowl. Let dry on racks for 1 minute; sprin­kle with pis­ta­chios. Let stand un­til set, about 1 hour.

PER COOKIE about 232 cal, 2 g pro, 13 g to­tal fat (8 g sat. fat), 28 g carb (1 g di­etary fi­bre, 16 g sugar), 30 mg chol, 46 mg sodium, 42 mg potas­sium. % RDI: 1% cal­cium, 6% iron, 10% vit A, 2% vit C, 11% fo­late.

As you near the end of your glaze, use a spoon to coat cook­ies.

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