Recipe

Pistachio And Poppy Seed Shortbread Cookies Recipe

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Ingredients

Directions

Step #1 preheat your trusty oven to 325*.
Step #2 stir this together flour, sugar, pistachios, & poppy seeds.
Step #3 using a psstry mixer cut in butter until mixture resembles fine crumbs & starts to cling.
Step #4 form mixture into a ball & knead until well mixd.
Step #5 on a greased cookie sheet, pat or roll dough into an 8" circle.
Step #6 crimp edges of dough circle.
Step #7 cut circle into 16 wedges(do not seperate).
Step #8 bake in a preheated oven for 25 mins or until edges are lightly browned & center is set.
Step #9 recut wedges while still warm.
Step #10 cool on cookie sheet for 5 mins.
Step #11 transfer wedges to a wire rack.
Step #12 cool.
Step #13 drizzle wedges with orange glaze & sprinkle with candied orange peel.
Step #14 Yield 16 wedges -- ORANGE GLAZE:.
Step #15 mix 3/4 c sifted powdered sugar & enough orange juice (1-2 tbls) to make a mixture of drizzling consistency.
Step #16 TO STORE:.
Step #17 place this in layers seperated by waxed paper in an airtight container, cover.
Step #18 store are room temperature for up to 3 days or freeze undrizzled wedges for up to 3 months.
Step #19 thaw wedges & then drizzle.
Enjoy the Pistachio & Poppy Seed Shortbread Cookies recipe

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