Lavender Pistachio Shortbread Cookies

Here's a delightful recipe to serve with tea.

1 cup butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups flour
2 teaspoons food-grade lavender

Glaze:
2 cups powdered sugar
3 tablespoons milk
2 teaspoons vanilla extract
1/3 cup salted, roasted pistachios, finely chopped

In a large mixing bowl, cream together butter, powdered sugar, vanilla, and salt until light and fluffy, about 2-3 minutes. Add flour and lavender and mix just until combined. Press dough into 2 - 9-inch round cake pans lined with waxed paper. Flatten with hand to make a smooth surface. Using a sharp knife, score the dough into 16 wedges for each pan. Prick each wedge with a fork a few times. Refrigerate pan with dough until firm, about 30 minutes. 

Preheat oven to 300 degrees. Bake for 25-30 minutes, until lightly golden on the edge. Remove from oven and cool for 10 minutes. Using a sharp knife, cut through the score lines. Allow to cool completely in the pan. 

Meanwhile, prepare the glaze by whisking powdered sugar, milk and vanilla in a shallow bowl until smooth. Holding cookies by the edge, dip the tops into the glaze to coat. Place on a rack and when you have 4-5 done, sprinkle each with chopped pistachios. Repeat with remaining cookies. Allow to stand until the glaze is set. Store in an airtight container until ready to serve. May store at room temperature for 7-10 days.They also freeze well. 
Makes 32 cookies.
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