Pistachio And Poppy Seed Shortbread Cookies

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 1 1/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 3 tablespoons finely chopped pistachio nuts
• 2 teaspoons poppy seeds
• 2/3 cup butter
• 3/4 cup sifted powdered sugar
• 1 -2 tablespoon orange juice
• diced candied orange peel

Recipe

• 1 preheat oven to 325°f.
• 2 stir together flour, sugar, pistachios, and poppy seeds.
• 3 using a pastry blender cut in butter until mixture resembles fine crumbs and starts to cling.
• 4 form mixture into a ball and knead until well combined.
• 5 on a greased cookie sheet, pat or roll dough into an 8-inch circle.
• 6 crimp edges of dough circle.
• 7 cut circle into 16 wedges (do not separate).
• 8 bake in a preheated oven for 25 minutes or until edges are lightly browned and center is set.
• 9 recut wedges while still warm.
• 10 cool on cookie sheet for 5 minutes.
• 11 transfer wedges to a wire rack.cool.
• 12 drizzle wedges with orange glaze and sprinkle with candied orange peel.
• 13 yield 16 wedges.
• 14 orange glaze:.
• 15 combine 3/4 cup sifted powdered sugar and enough orange juice (1-2 tbsp) to make a mixture of drizzling consistency.
• 16 to store:.
• 17 place in layers separated by waxed paper in an airtight container, cover.
• 18 store are room temperature for up to 3 days or freeze undrizzled wedges for up to 3 months.
• 19 thaw wedges and then drizzle.