Pistachio, Lemon, and Vanilla Shortbread

Name: Pistachio, Lemon, and Vanilla Shortbread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 355 milliliters all purpose flour; 2 teaspoons grated lemon peel; 113 grams cup shelled natural pistachios (about , coarsely chopped; 118 milliliters semolina flour; 118 milliliters sugar; 237 milliliters (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes; 1 teaspoon vanilla extract

Pistachio, Lemon, and Vanilla Shortbread might be just the dessert you are searching for. Watching your figure? This vegetarian recipe has 152 calories, 2g of protein, and 10g of fat per serving. This recipe serves 24. If you have all purpose flour, lemon peel, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 325°F. Butter 13x9x2-inch metal baking pan.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Oven

Combine all purpose flour, sugar, and semolina flour in processor; blend 5 seconds.

Ingredients you will need

All Purpose Flour

Semolina Flour

Sugar

Add butter, lemon peel, and vanilla. Using on/off turns, blend until coarse meal forms. Turn dough out into bowl.

Ingredients you will need

Lemon Peel

Vanilla

Butter

Dough

Equipment you will use

Bowl

Add nuts and knead gently to combine. Press dough evenly over bottom of prepared pan. Using fork, pierce dough all over.

Ingredients you will need

Dough

Nuts

Equipment you will use

Frying Pan

Bake shortbread until pale brown in center and golden at edges, about 35 minutes. Cool in pan on rack 10 minutes.

Ingredients you will need

Shortbread Cookies

Equipment you will use

Oven

Frying Pan

Cut lengthwise into 4 strips, then cut each strip crosswise into 6 squares. Cool completely in pan. (Can be made 1 day ahead. Cover tightly with foil; store at room temperature.)

Equipment you will use

Aluminum Foil