Delicate, nutty pistachio shortbread cookies are sweet for parties, teas, and more.
For the chocolate lovers, you could easily swap the glaze for a quick dip in meltedsemisweet chocolateinstead.
While we use a diamond shape cutter, any of your favorite shapes will also work for this recipe.
Credit:Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley
Get creative and customize the design as you see fit.
Beat in vanilla and chopped pistachios until combined, about 30 seconds.
Whisk together flour and salt in a medium bowl until combined.
Shape dough into a 6-inch disk, and wrap in plastic wrap.
Let chill until firm, at least 1 hour or up to 24 hours.
Preheat oven to 350F.
Line a large rimmed baking sheet with parchment paper.
Roll out dough on a lightly floured work surface to 1/4-inch thickness.
Cut desired shapes using lightly floured 2-inch cookie cutters.
Chill, reroll, and cut dough scraps as needed.
Transfer shapes to prepared baking sheet, spacing 1 inch apart.
Freeze until firm, about 10 minutes.
Bake in preheated oven until the edges are set, 14 to 16 minutes.
Let cool on baking sheet for 5 minutes.
Transfer cookies to a wire rack; let cool completely, about 30 minutes.
In a medium bowl, whisk together lemon juice and remaining 1 cup powdered sugar until smooth.
Dip, drizzle, or spread glaze over cooled cookies as desired.
Crush additional chopped pistachios; sprinkle over cookies.
Let stand until glaze is set, about 30 minutes.
