Lemon Pistachio Shortbread
Lemon Pistachio Shortbread
Makes about 4 dozen cookies
1 Cup butter, softened
2 Cups unbleached all purpose flour (I only use King Arthur)
1/2 Cup confectioners' sugar
1/4 Cup cornstarch
2 Tablespoons heavy whipping cream
1/2 teaspoon vanilla
1/2 teaspoon lemon oil (or use 2 teas. lemon zest and increase vanilla to 1 teas.)
1 Cup ground pistachios
In a large bowl, beat butter on medium speed of electric mixer until light and creamy. (If using lemon zest instead of lemon oil, add at this point). In a medium bow, combine flour, sugar, and cornstarch. Add flour mixture, cream, vanilla and lemon oil to butter mixture. Beat at medium speed until well combined. Beat in pistachios. Wrap dough in plastic wrap, and regrigerate for 2 hrs. Preheat oven to 35 degrees. Line 4 baking sheets with parchments paper and set aside. On a lightly floured board (I used confectioners' sugar to dust the rolling surface) roll dough to 1/4" thickness. Using a 1" or 2" cutter, cut out dough. Place 1" apart on prepared baking sheeets and bake for 12 minutes or until lightly browned. Let cool on sheets for two minutes and then remove to wire racks to cool. Dust with confectioners' sugar if desired. Store in plastic wrap lined cookie tin. Can be frozen for up to 2 months.
1 Cup butter, softened
2 Cups unbleached all purpose flour (I only use King Arthur)
1/2 Cup confectioners' sugar
1/4 Cup cornstarch
2 Tablespoons heavy whipping cream
1/2 teaspoon vanilla
1/2 teaspoon lemon oil (or use 2 teas. lemon zest and increase vanilla to 1 teas.)
1 Cup ground pistachios
In a large bowl, beat butter on medium speed of electric mixer until light and creamy. (If using lemon zest instead of lemon oil, add at this point). In a medium bow, combine flour, sugar, and cornstarch. Add flour mixture, cream, vanilla and lemon oil to butter mixture. Beat at medium speed until well combined. Beat in pistachios. Wrap dough in plastic wrap, and regrigerate for 2 hrs. Preheat oven to 35 degrees. Line 4 baking sheets with parchments paper and set aside. On a lightly floured board (I used confectioners' sugar to dust the rolling surface) roll dough to 1/4" thickness. Using a 1" or 2" cutter, cut out dough. Place 1" apart on prepared baking sheeets and bake for 12 minutes or until lightly browned. Let cool on sheets for two minutes and then remove to wire racks to cool. Dust with confectioners' sugar if desired. Store in plastic wrap lined cookie tin. Can be frozen for up to 2 months.
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