- 1 cup butter, softened
- 3⁄4 cup icing sugar
- 1⁄2 tsp. vanilla
- 2 cups all purpose flour
TOPPING:
- 1 cup icing sugar
- 2 tbsp. lemon juice
- 1⁄4 cup pistachios, roasted & chopped
Preheat oven to 300F. In mixer, beat together, butter, icing sugar and vanilla until light and fluffy. Stir in flour, just until combined.
Press dough into a 9” square, ungreased pan, flattening to smooth. Using a knife tip, score the surface of the dough the way you plan to cut it after baking. Prick dough all over with a fork. Refrigerate for 30 minutes. Bake for 40 – 50 minutes or until firm and golden. Let cool for 5 minutes. Cut through score lines again.
TOPPING: Combine icing sugar and lemon juice, beat until smooth. Spread evenly over shortbread. Sprinkle
pistachios over top. Let stand until cool and set.
