Diddles & Dumplings

Lemon Pistachio Shortbread Recipe:

1 cup salted butter (not too cold, but not completely room temperature either! I would leave it out of the fridge for about an hour)

4 tablespoons white sugar

4 tablespoons confectioners sugar

2 tsp fresh lemon zest

2 tbsp fresh lemon juice

2-1/2 cups flour

1/2 cup chopped pistachios

Glaze:

1 cup confectioners sugar

4 drops vanilla

2 tsp fresh lemon juice

1 tbsp sour cream or milk (I loved the sourness of the sour cream!)

Preheat oven to 325 degrees.

In a mixing bowl, cream together butter and sugars. Add lemon zest and lemon juice and mix to combine. Add pistachios and slowly mix in flour, 1/2 cup at a time.

On a floured surface, roll or press dough into a rectangle, about 1/2" thick. Using a pizza cutter, or a knife, cut into 3" sticks.

Place on an ungreased baking sheet, about 1" apart.

Bake in preheated oven for 18-20 minutes, or until the edges begin to turn golden. Remove cookies and allow them to cool.

While cookies are baking, combine confectioners sugar, vanilla, lemon juice, and sour cream (or milk).

Once cookies have cooled, use a spoon to drizzle the glaze over the top.