Pistachio Lemon Shortbreads
Pistachio Lemon Shortbread
Pistachio Lemon Cushions



Pistachio Lemon Shortbreads

Two Sisters Inn
Bed and Breakfast
Manitou Springs, Colorado

These elegant cookies are perfect to make for special occasions --
buttery shortbread with a tart lemon topping.

1-1/4 cups butter
3/4 cup powdered sugar
2-3/4 cups flour
1 teaspoon ginger
1/2 cup pistachios, finely chopped
1/2 cup pistachios, coarsely chopped
Glaze:
1 cup powdered sugar
1 teaspoon grated lemon zest
2 Tablespoons fresh lemon juice

Heat oven to 325 degrees. In large bowl, beat butter and sugar until
light and fluffy. Stir in flour, ginger, and finely chopped nuts and
mix well. Press dough into an ungreased 15 x 10 x 1-inch pan (may be
lined with parchment for easy removal). Sprinkle with coarsely chopped
nuts and press lightly into dough.
Bake for 20 to 30 minutes or until edges are light brown. Remove pan
to a rack and immediately cut into 2.5-inch squares, then cut each
square diagonally in half. Cool completely in pan. (The shortbread
must be cut immediately while hot, otherwise it may crack unevenly.)
Combine glaze ingredients, adding more lemon juice if needed to obtain
drizzling consistency. Place cooled cookies on waxed paper and drizzle
with glaze. Let glaze set, then store in airtight container.

Makes: 4 dozen.

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Pistachio Lemon Shortbread

Yield: 4 dozen


1 1/4 cup butter or margarine
3/4 cup powdered sugar
2 3/4 flour
1 tsp ginger
1/2 cup pistachios, finely chopped
1/2 cup pistachios, coarsely chopped

Glaze:
1 cup powdered sugar
1 tsp grated lemon zest
6 tsp lemon juice


Heat oven to 325 degrees. In large bowl, beat butter and sugar until
light and fluffy. Stir in flour, ginger and finely chopped nuts and
mix well. Press dough into ungreased 15 x 10 x 1 pan (may be lined
with parchment for easy removal). Sprinkle with coarsely chopped nuts
and press lightly into dough. Bake at 325 degrees for 20-30 minutes or
until edges are light brown. Place pan on rack and immediately cut
into 2 1/2 inch squares, then cut each square diagonally in half. Cool
completely in pan.
Combine glaze ingredients adding more lemon juice until drizzling
consistency is obtained. Place cookies on waxed paper and drizzle with
glaze.

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Pistachio Lemon Cushions

Cookies:
175 grams butter
2 teaspoons grated lemon rind/zest
4 tablespoons caster sugar
100 grams white self-raising white flour
50 grams plain flour/all-purpose flour
3 tablespoons cornflour
3 teaspoons lemon juice
2 tablespoons sour cream
1 tablespoon demerara sugar for sprinkling

Cream Cheese Filling:
100 grams cream cheese
2 tablespoons butter
1 teaspoon grated lemon rind/zest
50 grams chopped pistachio nuts
Preheat the oven to 190C/375F/Gas mark 5

Beat the butter, rind and sugar in a small bowl, until light and
fluffy. Stir in the sifted flours with the juice, mix to a firm dough.
Turn the dough onto a lightly floured surface, knead gently until
smooth. Cover, refrigerate for 30 minutes.
Roll the dough between sheets of greaseproof paper until 4mm thick.
Cut 4cm rounds. Place half the rounds about 3cm apart on greased
baking trays. Place 1/2 level teaspoon of the filling onto the centre of
each round. Top with another round. Brush the edges with sour cream
and press together. Brush the tops with a little more sour cream,
sprinkle with the demerara sugar. Bake for about 10 minutes or until
lightly browned; cool on the trays.
Cream Cheese Filling: Beat the cheese, butter and lemon rind in a
small bowl until smooth, stir in the nuts.

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