Seasons and Suppers · by Jennifer Maloney★ 5.0 (22)
Lemon Pistachio Shortbread Cookies
NUTRITION · PER SERVING100M COOK
CAL 12%·PRO 5%
CARBS 28G48% OF CAL
2G FIBER17G SUGAR10G OTHER
FAT 13G49% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Buttery shortbread cookies topped with tangy lemon glaze and crushed pistachios. Elegant, simple, and festive for holiday cookie platters.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 cup unsalted butter (softened)
- 3/4 cup icing sugar
- 1/2 teaspoon vanilla extract (or vanilla bean paste)
- 1/4 teaspoon salt (reduce to a pinch if using salted butter)
- 2 cups all-purpose flour (spooned and levelled)
- 1 1/2 cups icing sugar
- 3 Tablespoons freshly squeezed lemon juice (strained of seeds and pulp)
- 1/4 cup salted, roasted pistachios (finely chopped)
At a glance
PER SERVING · TIME 100M
CAL 12%·PRO 5%
CARBS 28G48% OF CAL
2G FIBER17G SUGAR10G OTHER
FAT 13G49% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 50m
- Cook
- 50m
- Sodium
- 46mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 81mg
- Calcium
- 11mg
- Iron
- 0.64mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 50M
- SODIUM
- 46MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.