Lemon-Glazed Pistachio Shortbread Cookies
- Yield: 40 cookies servings
- Prep: 1 hour 45 minutes
The fresh lemon juice and lemon zest give these crisp and buttery shortbreads a zesty kick.
- 1 1/2cups all-purpose flour, spooned and leveled
- 1/2cup cornstarch
- 14tablespoons (1¾ sticks) unsalted butter, at room temperature
- 2 1/2cups confectioners’ sugar
- 1/4cup shelled pistachios, finely chopped
- 1teaspoon grated lemon zest (from 1 lemon)
- 3tablespoons freshly squeezed lemon juice (from 1 lemon)
- Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, and salt.
- Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer with a large bowl, beat the butter and 1 cup of the confectioners’ sugar on medium speed until smooth. With the mixer on low speed, gradually mix in the flour mixture until just combined and it holds together when squeezed (it will be slightly crumbly). Stir in the pistachios.
- Gather the dough into a disk. On a lightly floured surface, roll the dough out to a generous ¼ inch thick. Cut into rounds with a 1½-inch cookie cutter and place 2 inches apart onto the prepared baking sheets, re-rolling and cutting the scraps as necessary. Refrigerate until firm, about 30 minutes.
- Bake until the edges are set and light golden brown, 12 to 15 minutes. Transfer to a wire rack and let cool completely.
- Meanwhile, in a medium bowl, whisk together the remaining 1½ cups confectioners’ sugar, lemon zest, and lemon juice until smooth. Place the wire rack over a baking sheet to catch any drips. Dip the tops of the cookies into the glaze and place on the rack. Let set for 15 minutes.
Cook’s Tip: You can easily alter the flavor of the glaze by substituting other citrus, such as orange, lime, or grapefruit. Store the cookies in an airtight container for up to 5 days.
—Reprinted with permission from Sara Quessenberry's and Suzanne Schlosberg's The Good Neighbor Cookbook (Andrews McMeel Publishing).