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Loading...| 2 cups all-purpose flour | |
| 1 cup butter , softened | |
| 2/3 cup confectioners ' sugar | |
| 1/2 cup chopped pistachios | |
| 1 cup confectioners ' sugar | |
| 1 tablespoon corn syrup | |
| 1 teaspoon grated lemon peel | |
| 1/2 tablespoon lemon juice | |
| chopped pistachios ( to garnish ) |
| 1. | Preheat oven to 325°F. |
| 2. | In a medium bowl, mix together the flour, butter, and confectioners' sugar until well combined. |
| 3. | Stir in the chopped pistachios. |
| 4. | Press the mixture into an ungreased 9x13 inch pan. |
| 5. | Bake for 35-40 minutes, or until the edges are lightly browned. |
| 6. | While the shortbread is cooling, make the lemon glaze by whisking together the confectioners' sugar, corn syrup, lemon peel, and lemon juice until smooth. |
| 7. | Once the shortbread has cooled completely, drizzle the glaze over the top and sprinkle with additional chopped pistachios. |
| 8. | Let the glaze set for at least 20 minutes before cutting and serving. |
The combination of sweet shortbread with a tangy lemon glaze is sure to satisfy any sweet tooth.
The addition of chopped pistachios adds a nice crunch and nutty flavor.
Vegan or dairy-free diets cannot enjoy this dessert due to the use of butter
While this dessert is not necessarily a health food, pistachios are known to be a good source of protein and healthy fats. Lemon is also a good source of Vitamin C and can aid in digestion.
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