Pistachio Shortbread With Lemon Glaze

1. 1

   Mix flour, butter and sugar until well-blended.

2. 2

   Stir in nuts until stiff dough forms.

3. 3

   Divide dough in half.

4. 4

   Shape each half into a ball.

5. 5

   Pat each ball into a 6-inch round shape (about 1/2-inch thick) on a lightly floured surface.

6. 6

   Cut each round into 8 or 16 wedges each.

7. 7

   Arrange wedges on a nonstick jelly roll pan and bake for 15 minutes at 350 degrees F.

8. 8

   Set the pan on a cooling rack and allow to cool for 2 minutes.

9. 9

   Transfer the cookies directly to the rack to cool completely.

10. 10

    Make glaze: Combine confectioner's sugar, corn syrup and lemon peel.

11. 11

    Stir in lemon juice until desired consistency is achieved.

12. 12

    Use a fork to drizzle glaze on shortbread wedges.

13. 13

    Sprinkle chopped pistachios onto glazed shortbread.

* Per serving · 4 servings · Values may vary.