As you near the end of your glaze, use a spoon to coat cookies.
- Prep time 45 minutes
- Total time 3 hours & 45 minutes
Cookie Dough: Preheat oven to 300°F. In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar, vanilla and salt until light and fluffy; stir in flour just until combined.
Press dough into 9-inch tart pan with removable bottom; using palm of hand, flatten to make smooth even surface. Using knife, score surface of dough into 16 wedges; prick each several times with fork. Refrigerate until firm, about 30 minutes.
Bake until firm and pale golden, about 55 minutes. Let cool for 5 minutes; cut through score lines. Let cool completely in pan.
Topping: In shallow bowl, whisk icing sugar with lemon juice. Holding each cookie by sides, press top onto surface of glaze to coat, letting excess drip back into bowl. Let dry on racks for 1 minute; sprinkle with pistachios. Let stand until set, about 1 hour.
Make-ahead: Skip the topping step and freeze cookies in airtight container for up to 1 month; thaw completely before glazing.
Makes 16 cookies.
Nutritional facts Per cookie: about
- Fibre 1 g
- Sodium 46 mg
- Sugars 16 g
- Protein 2 g
- Calories 232
- Total fat 13 g
- Potassium 42 mg
- Cholesterol 30 mg
- Saturated fat 8 g
- Total carbohydrate 28 g
- Iron 6
- Folate 11
- Calcium 1
- Vitamin A 10