Pistachio Shortbread With Lemon Glaze – a delicious recipe with flour, butter, sugar, pistachios, sugar, corn syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix flour, butter and sugar until well-blended.
2
Stir in nuts until stiff dough forms.
3
Divide dough in half.
4
Shape each half into a ball.
5
Pat each ball into a 6-inch round shape (about 1/2-inch thick) on a lightly floured surface.
6
Cut each round into 8 or 16 wedges each.
7
Arrange wedges on a nonstick jelly roll pan and bake for 15 minutes at 350 degrees F.
8
Set the pan on a cooling rack and allow to cool for 2 minutes.
9
Transfer the cookies directly to the rack to cool completely.
10
Make glaze: Combine confectioner's sugar, corn syrup and lemon peel.
11
Stir in lemon juice until desired consistency is achieved.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 cup butter, softened, ⅔ cup confectioners' sugar, ½ cup chopped pistachios, and more.
Yes, Pistachio Shortbread With Lemon Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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