• Preheat oven to 325°F. Gather the ingredients so you have everything close at hand on the counter or table. Spray shortbread pan with cooking spray.

Prepare the Ingredients

• Using a fine-edged grated, zest the lemon. You’ll need 2 teaspoons for this recipe.
  2 teaspoons lemon zest
• Shell the pistachios, then using a nut chopper or a knife and cutting board, coarsely chop the pistachios.
  1/2 cup pistachios

Make the Dough

• In a large mixing bowl, cream the softened butter for 30-40 seconds. On low speed, gradually beat in the powdered sugar until smooth and creamy. Add lemon zest and vanilla extract.
  1 cup butter, 1/2 cup powdered sugar, 1 teaspoon vanilla extract
• Mix in the all-purpose flour and chopped pistachios just until incorporated. Do not overmix.
  2 cups all-purpose flour
• Turn out dough onto a lightly floured surface, and knead by hand 6-8 times until the dough is easy to work with. Place the dough into the prepared shortbread pan. Using your fingers, press the dough into the shortbread pan so that the dough reaches all edges.
• Next, I like to use a small Pastry Roller to go over the top of the dough until it is smooth and even. This also ensures that the pattern will be nicely imprinted on the bottom.
• Poke the top surface with a fork or Roller Docker to allow steam to escape and help prevent bubbles from forming.

Bake the Shortbread

• Bake in preheated oven for 25-30 minutes, until lightly browned along the edges. Remove from oven and allow to cool for 10 minutes. Then loosen the edges with a plastic knife and carefully turn out onto a cutting board or flat surface.
• Slice pieces while warm, and then allow to completely cool. When cool, sprinkle with powdered sugar or a non-melting sugar, which I like to use with any dessert that won’t be eaten right away. Serves 8.