Name: Lemon-Glazed Pistachio Shortbread Cookies
Cook time: 25 minutes
Total time: 1 hour 45 minutes
Yield: Makes 40 cookies
Ingredients: 1 1/2 cups all-purpose flour, spooned and leveled; 1/2 cup cornstarch; 1/4 teaspoon kosher salt; 14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature; 2 1/2 cups confectioners' sugar; 1/4 cup shelled pistachios, finely chopped; 1 teaspoon grated lemon zest (from 1 lemon); 3 tablespoons freshly squeezed lemon juice (from 1 lemon)

The fresh lemon juice and lemon zest give these crisp and buttery shortbreads a zesty kick.

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.

Recipe notes

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