LEMON PISTACHIO SHORTBREAD
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.