Lemon Glazed Pistachio Shortbread Cookies Recipes

LEMON-BUTTER SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift or whisk flour, salt, and baking powder together in a bowl.
• Place butter in a large mixing bowl and mix with a wooden spoon until very creamy. Add confectioners' sugar, lemon juice, and flour mixture; mix until well combined.
• Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into rounds using a round cookie cutter. Transfer cookies to ungreased baking sheets.
• Bake in the preheated oven until cookies are light brown on the bottom but still very light on top, about 10 minutes. Allow cookies to cool on the baking sheets for about 2 minutes before transferring to wire racks to cool completely.
• Whisk melted butter and lemon juice together in a small bowl. Add lemon zest and whisk again. Whisk in confectioners' sugar 1 cup at a time. Add more lemon juice if necessary for a thin consistency.
• Dip the top of each cookie in the glaze and transfer to a wire rack placed over waxed paper or parchment paper. Allow cookies to sit until glaze has set, about 2 hours.
• Store cookies in an airtight container between layers of waxed paper.

PISTACHIO SHORTBREAD WITH LEMON GLAZE

Steps:

• Mix flour, butter and sugar until well-blended. Stir in nuts until stiff dough forms.
• 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.
• 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.
• Set the pan on a cooling rack and allow to cool for 2 minutes. Transfer the cookies directly to the rack to cool completely.
• Make glaze: Combine confectioner's sugar, corn syrup and lemon peel. Stir in lemon juice until desired consistency is achieved.
• Use a fork to drizzle glaze on shortbread wedges. Sprinkle chopped pistachios onto glazed shortbread.

LEMON-GLAZED PISTACHIO SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350°F. 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 1/4 inch thick. Cut into rounds with a 1 1/2-inch cookie cutter and place 2 inches apart onto the prepared baking sheets, rerolling 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 1 1/2 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.

GLAZED PISTACHIO SHORTBREAD COOKIES RECIPE

Steps:

• 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.