Lime-Pistachio Shortbread - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1/2 cup shelled pistachios
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup confectioners' sugar
- 1 tablespoon lime juice
- 1 teaspoon grated lime zest
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1 cup all-purpose flour
Instructions
- For the shortbread: Preheat the oven to 325 degrees F. Pulse the pistachios until finely ground in a food processor. Remove.
- Combine the butter, confectioners' sugar, lime juice, lime zest, cardamom and salt in the food processor and process until well combined. Add the flour and pistachios and pulse to combine.
- Pat the dough into an 8- by 8-inch baking pan and smooth the top to flatten evenly. Pierce the dough all over with a fork. Score the shortbread into 4- by 4-inch pieces using a paring knife, making a total of 16 pieces.
- Bake until the cookies are set and golden brown, 25 to 30 minutes. Immediately cut the shortbread through the scored lines; cool in the pan on a wire rack.
- For the glaze: Mix together the confectioners' sugar and lime juice in a small bowl. Spread the glaze over the cooled cookies and sprinkle the lime zest over the top.
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