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Ginger, orange and pistachio shortbread

The bright flavours of citrus make for the perfect addition to the holidays! The orange zest in these cookies is complimented by the aromatic ginger, and finished with a sweet icing sugar glaze that will keep you coming back for more.

Ingredients

  • 1-1/2 cups unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2-1/2 teaspoons ground ginger
  • 1 teaspoon kosher salt
  • 3 cups all purpose flour
  • 2 cups icing sugar
  • 1 tablespoon orange juice
  • 2 tablespoons orange zest
  • 1/2 cup pistachios, chopped

Directions

  1. To the bowl of a stand mixer (or you can use a hand mixer) on medium speed, add butter and whip for 30 seconds.
  2. Reduce the speed to low and gradually add the sugar. Beat for 30 seconds and add the vanilla, ground ginger and salt and continue to beat until fully incorporated. Scrape down the sides of the bowl and add the flour in three additions.
  3. Turn the dough out onto a floured surface and knead the dough a few times until it comes together. Press the dough into a flat round disk and wrap in plastic wrap and chill it in the fridge for one hour.
  4. Preheat oven to 325° and line two baking sheets with parchment paper.
  5. Remove the dough from the fridge and roll it out to about 1/2” thick. Using a 2” round cookie cutter, cut out circles and add them to the prepared baking sheets.
  6. Bake for 17 minutes. Remove from oven and let cool on the baking sheet for five minutes, and then transfer to a wire rack to fully cool.
  7. While the cookies are cooling, make the glaze. Add icing sugar, orange juice and zest to a large mixing bowl and mix until fully combined and smooth. Spoon glaze over cookies and sprinkle with pistachios. Enjoy!

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