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Lemon-Glazed Pistachio Shortbread Cookies
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/2 cup cornstarch
- 1/4 teaspoon kosher salt
- 14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature
- 2 1/2 cups confectioners' sugar
- 1/4 cup shelled pistachios, finely chopped
- 1 teaspoon grated lemon zest (from 1 lemon)
- 3 tablespoons freshly squeezed lemon juice (from 1 lemon)
Directions:View on Epicurious
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