Ingredients

The following ingredients have 12 Servings
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 cup 2 sticks unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon key lime zest
  • 3/4 cup unsalted (shelled Diamond of California Pistachios, finely chopped)
  • 1 1/2 cup powdered sugar
  • 2 tablespoons fresh key lime juice

Instruction

  • In a small bowl, sift together flour, cornstarch and salt and set aside.
  • In a large mixing bowl, beat butter and powdered sugar until light and fluffy. Mix in vanilla and lime zest.
  • Gradually mix in the dry ingredients until well blended. Stir in pistachios (reserve a little bit to decorate the cookies if desired.)
  • Shape the dough in to a flat disk. Wrap in plastic wrap and refrigerate one hour.
  • Preheat oven to 350º.
  • On a lightly floured surface, roll out the dough to 1/4 inch thick. Cut the dough in to desired shapes. Place the cookies 1 inch apart on ungreased cookie sheets or cookie sheets lined with parchment paper.
  • Bake until lightly browned on the bottom about 10-12 minutes. Don't over bake. Cool for 5 minutes on the cookie sheet and then remove to a wire rack to cool.
  • Icing
  • Whisk together powdered sugar and lime juice to create a thin glaze. Spread the glaze on each cookie and sprinkle with additional finely chopped pistachios.