Pistachio Shortbread

Makes 48 pieces

6 Tablespoons butter, softened

¾ cup powdered sugar

1 ½ teaspoons lemon juice

¾ cup flour

⅔ cup chopped pistachios, super fine

½ teaspoon salt

In a large bowl mix butter and powdered sugar together until smooth. Mix in lemon juice and stir until well combined. Mix in flour, super fine pistachios and salt and stir just until the dough comes together. 

With a rolling pin, flatten the dough between two pieces of parchment paper, rolling out until ¼ inch thickness. Using a cookie cutter (or cup, or hand carve your own shapes!) cut the dough. Refrigerate the dough until it’s firm, about 5 mins. 

Heat the oven to 350F, line a baking sheet with parchment. Pop your chillied shapes from the chilled sheet of dough, spacing them ¼-inch apart on the sheet (they don’t spread) chill them once more for 5 mins then bake at 350F 10 mins until the edges are golden brown.

Cool Shortbread completely before drizzling, dunking or dressing them up!