1/3cupsalted roasted pistachiosshelled and finely chopped
Instructions
Preheat oven to 300 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table. Line two-9" round cake pans with waxed paper. Prepare your ingredients. Using a knife or nut chopper, finely chop the pistachios.
In a large mixing bowl, cream together the softened butter, powdered sugar, vanilla extract, and salt until light and fluffy, about 2-3 minutes.
Add all-purpose flour and food-grade lavender and mix just until combined.
Press dough into prepared cake pans. 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 roller docker or a fork a few times. Refrigerate pans with dough until firm, about 30 minutes
Bake in preheated oven for 25-30 minutes, until lightly golden on the edge. Remove from oven and cool in pan for 10 minutes. Using a sharp knife, cut through the score lines. Allow to cool completely in the pan.
Make the Glaze:
While the shortbread cools, prepare the glaze by whisking powdered sugar, whole milk and vanilla extract in a shallow bowl until smooth.
Holding cookies by the edge, dip the tops into the glaze to coat. Place on a wire rack and when you have 4-5 done, sprinkle each with chopped pistachios. Repeat with remaining cookies. Allow to set until the glaze has hardened.
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.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.