Lemon Pistachio Shortbread Cookies

Lemon Shortbread Cookies Somewhat Simple

WEBAug 23, 2020 · Beat the butter for about two minutes in a large bowl. Butter should be pale and creamy. Add the lemon juice and beat another …

1. Beat the butter for about two minutes in a large bowl. Butter should be pale and creamy.
2. Add the lemon juice and beat another second or two until it is mixed in.
3. Remove the bowl from your mixer (or take your beaters out of the bowl).
4. Sift in the powdered sugar and gently stir with a wooden spoon.

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Pistachio Shortbread Cookies • FIVEheartHOME

WEBFeb 14, 2020 · Turn the dough out onto a work surface and shape into a rough ball. Cut ball in half and form each piece of dough into an 8-inch …

1. Add butter, powdered sugar, and salt to the bowl of a large food processor. Process until smooth (about eight 1-second pulses). Add flour and pulse until mixture looks crumbly and chunky (about six 1-second pulses). Add pistachios and quickly pulse about 4 more times so that the pistachios are incorporated but not further chopped.
2. Turn the dough out onto a work surface and shape into a rough ball. Cut ball in half and form each piece of dough into an 8-inch long log. Tightly wrap each log in plastic wrap and freeze for 30 minutes.
3. Preheat oven to 350°F. Line two baking sheets with parchment paper. Remove one log of dough from the freezer. Cut dough into 1/4-inch thick slices, rolling log every few slices to maintain the round shape of the cookies. Arrange cookies on lined baking sheet. Bake until cookies just barely turn a light golden color around the edges, between 10 and 15 minutes. Allow to cool on baking sheets.
4. Repeat steps with the second log of cookie dough. Once cookies are completely cool, store in an airtight container.

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