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Pistachio Lemon Shortbreads




Source of Recipe


Internet


List of Ingredients




1-1/4 cups butter
3/4 cup powdered sugar
2-3/4 cups flour
1 teaspoon ginger
1/2 cup pistachios, finely chopped
1/2 cup pistachios, coarsely chopped

Glaze:
1 cup powdered sugar
1 teaspoon grated lemon zest
2 Tablespoons fresh lemon juice


Recipe



Heat oven to 325 degrees. In large bowl, beat butter and sugar until light and fluffy. Stir in flour, ginger, and finely chopped nuts and mix well. Press dough into an ungreased 15 x 10 x 1-inch pan (may be lined with parchment for easy removal). Sprinkle with coarsely chopped nuts and press lightly into dough.

Bake for 20 to 30 minutes or until edges are light brown. Remove pan to a rack and immediately cut into 2.5-inch squares, then cut each square diagonally in half. Cool completely in pan. (The shortbread must be cut immediately while hot, otherwise it may crack unevenly.)

Combine glaze ingredients, adding more lemon juice if needed to obtain drizzling consistency. Place cooled cookies on waxed paper and drizzle with glaze. Let glaze set, then store in airtight container.

Makes: 4 dozen.