Lemon shortbread? Yes. Pistashio laced lemon shortbread? Hell yes! Three tablespoons of lemon juice may sound like a lot and it is. It’s what makes these melt in your mouth cookies zing your taste buds and standout from other shortbread recipes. That plus the added silky, subtle, crunch from the pistachios helps make the tedious task of shelling, blanching and skinning the nuts worth it.
Makes up to 2 dozen cookies
1 ½ sticks butter, softened and cut in pieces (12 tablespoons)
1 egg separated
Grated zest from two lemons
3 tablespoons lemon juice
1 cup chopped pistachios, shelled, skins removed
1 ¾ cups cake flour
Preheat oven to 325°F. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together, on medium speed, until light and fluffy, about 5-7 minutes. Add egg yolk and vanilla, continue beating until incorporated, add lemon juice slowly. Lower speed to stir, mix in pistachios until evenly distributed, then add flour. Mix until combined; remove bowl and finish incorporating flour using a spatula. The dough will be soft.
Using a tablespoon measure, or small ice cream scoop, place dough on a baking sheet lined with parchment paper about 1 inch apart. Press dough down slightly to flatten. The cookies won’t spread, but will puff up.
NOTE: This is a perfect dough for a shaped cookie pan like the one I used.