Lemon Pistachio Shortbread Cookies

These pretty Lemon Pistachio shortbread cookie Cookies also are simple to create and delicious! They keep well , too therefore build them ahead and enjoy!

Shortbread cookies ar continually a favorite of mine, any time of year. they're particularly nice for the vacations although, as they're each delicious and keep well. These Lemon Pistachio shortbread cookie Cookies add a bit further, topping buttery, flaky shortbread cookie cookies with a sour, lemon powdered sugar glaze and a sprinkling of salt-cured, roast pistachios.

While these could look fancy, they're in truth, super simple to create. The cookies bake up in a very spherical in a very pan. merely press within the dough! Once remove wedges, they're simply swaybacked into the glaze and besprent with pistachios. No want for piping luggage here.

So I hope you'll provide these delicious cookies a strive over the vacations. They keep rather well and you'll be able to even freeze them. And in fact, they might build a stunning gift cookie.

Ingredients

Cookies:

• 1 cup unsalted butter softened
• 3/4 cup icing sugar
• 1/2 tsp vanilla or vanilla bean paste
• 1/4 tsp salt less if using salted butter
• 2 cups all-purpose flour

Topping:

• 1 1/2 cups icing sugar
• 3 Tbsp freshly squeezed lemon juice strained of seeds and pulp
• 1/4 cup salted, roasted pistachios finely chopped

Instructions

1. In a stand mixer with a paddle attachment or in a bowl with an electric mixer, beat together butter, icing sugar vanilla and salt until light and fluffy, about 2-3 minutes. Stir in flour just until combined.
2. Press dough into a 9-inch round tart pan with a removable bottom (or alternately, a 9-inch round cake pan, lining the bottom with a round of parchment paper.) Flatten dough with the palm of your hand to make a smooth surface. Using a sharp knife, score the surface of the dough in to 16 wedges. Prick each wedge with a fork twice. Refrigerate pan with dough until firm, about 30 minutes.
3. Meanwhile, preheat oven to 300F.
4. Bake cookies in preheated oven until firm and pale golden, about 50-55 minutes. Remove from oven and let cool for 5 minutes, then, using a sharp knife, cut through the score lines you made before baking, wiping off the blade between each cut. Allow to cool completely in the pan.
5. Meanwhile, prepare glaze by whisking together the icing sugar and lemon juice until smooth. Tip: Be sure to use a bowl that will allow you to dip the cookies in flat from end to end, so it should be at least 5-inches wide. That said, don't use too big a bowl or your glaze will be too thin a layer and you may bottom-out when you dip).
6. Remove cookies from pan to a rack. Holding a cookie by the sides, dip the top of the cookie into the glaze to coat. Hold point side down and allow the excess to drip off. Gently remove any drip at the point end by running it along the edge of the bowl. Place on to rack. Once you've done 4 or 5, sprinkle those ones with some of the chopped pistachio. Repeat until you have glazed and sprinkled all the cookies. Allow to stand until the glaze is set, about 1 hour. Store in a flat even layer in an airtight container. These keep well stored at room temperature for about a week. These would also freeze well!

Recipe From : https://www.seasonsandsuppers.ca/lemon-pistachio-shortbread-cookies/