Pistachio and Poppy Seed Shortbread Cookies

1. 1

   Preheat oven to 325F.

2. 2

   Stir together flour, sugar, pistachios, and poppy seeds.

3. 3

   Using a pastry blender cut in butter until mixture resembles fine crumbs and starts to cling.

4. 4

   Form mixture into a ball and knead until well combined.

5. 5

   On a greased cookie sheet, pat or roll dough into an 8-inch circle.

6. 6

   Crimp edges of dough circle.

7. 7

   Cut circle into 16 wedges (do not separate).

8. 8

   Bake in a preheated oven for 25 minutes or until edges are lightly browned and center is set.

9. 9

   Recut wedges while still warm.

10. 10

    Cool on cookie sheet for 5 minutes.

11. 11

    Transfer wedges to a wire rack.cool.

12. 12

    Drizzle wedges with orange glaze and sprinkle with candied orange peel.

13. 13

    ORANGE GLAZE:.

14. 14

    Combine 3/4 cup sifted powdered sugar and enough orange juice (1-2 tbsp) to make a mixture of drizzling consistency.

15. 15

    TO STORE:.

16. 16

    Place in layers separated by waxed paper in an airtight container, cover.

17. 17

    Store are room temperature for up to 3 days or freeze undrizzled wedges for up to 3 months.

18. 18

    Thaw wedges and then drizzle.

* Per serving · 4 servings · Values may vary.

No additional tips available.