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Pistachio Shortbread with Orange Blossom Glaze

2 sticks unsalted butter, soft

3/4 cup confectioners’ sugar

3/4 teaspoon fine salt

2 1/3 cups all-purpose flour

1 cup chopped pistachios

Using the paddle attachment on a stand mixer combine the butter, sugar and salt mixing until smooth. Add flour and mix until dough forms. Mix in chopped pistachios. Shape the shortbread dough into logs and wrap tightly in plastic. Place in freezer until firm.

Preheat oven to 350*

Cut dough into 1/4-inch slices and place on parchment-lined baking sheets. Bake about 12 minutes until cookies are just done. Slide the parchment paper onto wire racks and cool.

 

Orange Blossom Glaze

1 ½ cups confectioners’ sugar

Zest of one orange

Juice of 1 ½  oranges

½ teaspoon orange blossom water

1 teaspoon orange liqueur

Combine all ingredients in a medium bowl and whisk until smooth. Dip half the cookie in the glaze and place on wire racks and let set.

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