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Pistachio Shortbread With Lemon Glaze

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“Rich buttery pistachio shortbread cookies, with a fabulous lemon glaze! These cookies would make a lovely holiday or hostess gift, and a welcome addition to the holiday cookie tray. From Calphalon.”
READY IN:
45mins
YIELD:
16-32 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix flour, butter and sugar until well-blended. Stir in nuts until stiff dough forms.
  2. Divide dough in half. Shape each half into a ball. Pat each ball into a 6-inch round shape (about 1/2-inch thick) on a lightly floured surface.
  3. Cut each round into 8 or 16 wedges each. Arrange wedges on a nonstick jelly roll pan and bake for 15 minutes at 350 degrees F.
  4. Set the pan on a cooling rack and allow to cool for 2 minutes. Transfer the cookies directly to the rack to cool completely.
  5. Make glaze: Combine confectioner's sugar, corn syrup and lemon peel. Stir in lemon juice until desired consistency is achieved.
  6. Use a fork to drizzle glaze on shortbread wedges. Sprinkle chopped pistachios onto glazed shortbread.

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