A tart lemon glaze studded with salty, roasted pistachios elevates this simple, buttery Scottish shortbread.
1 cup unsalted butter, at room temperature
3/4 cup icing sugar
1/2 tsp vanilla
1/4 tsp salt
2 cups flour
Topping:
3/4 cups icing sugar
1 1/2 tbsps fresh squeezed lemon juice
1/8 cup chopped pistachios, salted and roasted
Beat the butter, icing sugar, vanilla and salt together until smooth. Add the flour in 2 or 3 additions mixing just until combined. Line the bottom of a 9" round tin with parchment and press the dough in, smoothing the top. Score the top with a sharp knife making 16 wedges. Poke each wedge with a fork 2 or 3 times then refrigerate for 30 minutes.
Preheat the oven to 300°F then bake for 50-55 minutes or until lightly golden. Cool 5 minutes then, again with a sharp knife, cut right through the previously made score marks. Leave to cool completely in pan.
Whisk the icing sugar and lemon juice together and place in a shallow bowl. Dip the top of each cookie in the glaze (or you may want to spread it with a knife) then top with chopped pistachios. Sprinkle the nuts after each one or two wedges as the glaze will start to set quickly. Note: I had just enough glaze with this recipe for the tops of each cookie. If you need more just whip up a second batch.
Spot of tea anyone?
They will be completely set and ready to be stored in an airtight container after 1 hour.
Adapted from: seasonsandsuppers.ca
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