As you can see from my site, this is another shortbread recipe you can make up. If you were to make them all up, you would have quite the selection and your guests will never want to leave.
- 1 cup softened, unsalted butter
- 3/4 sifted icing sugar (this way, no lumps)
- 1/2 tsp. vanilla
- pinch of salt
- 2 cups flour, sifted
Preheat oven to 300 degrees. In electric mixer, whip together the butter, sugar, vanilla and salt until light and fluffy (about 5 minutes on a medium high speed). Stir in the flour until just combined.
Press dough into a 9 inch tart pan with removable bottom and use your hand to smooth the surface. With a sharp knife, score dough into 16 wedges. Prick surface with a fork several times and refrigerate for approximately half an hour.
Bake until firm and a pale golden colour. This should take 50-55 minutes. Remove from oven, cool for 5 minutes then cut through score lines. Leave in pan to completely cool.
Topping
- 1 cup sifted icing sugar
- 2 tbsp. lime juice
- 1 tbsp. lime zest
- 1/4 cup salted, shelled pistachios, toasted and chopped
In a small bowl, whisk together the icing sugar and juice with zest until smooth and no lumps. Picking up each slice of cookie, press into glaze to evenly coat and set on racks to dry, Sprinkle with the nuts and let set on racks for 60 minutes to completely dry.
You just may make this several times when entertaining.
