Meyer lemon is the not-so-secret ingredient in this Lemon Pistachio Shortbread recipe. Swap the (standard) lemon juice in this recipe with one heaping tablespoon of Moroccan paste, for the added dimension of flavor that comes from citrus cured in sea salt, allspice, cinnamon and Bay leaf.
1 cup unsalted butter softened
3/4 cup icing sugar
1/2 tsp vanilla or vanilla bean paste
1/4 tsp salt less if using salted butter
2 cups all-purpose flour
1 1/2 cups icing sugar
3 Tbsp freshly squeezed lemon juice strained of seeds and pulp (replace with 1 TBS If & When Moroccan Preserved Meyer Lemon Paste)
1/4 cup salted, roasted pistachios finely chopped (we used unsalted pistachios since we're baking with salt-cured citrus)
In a stand mixer with a paddle attachment or in a bowl with an electric mixer, beat together butter, icing sugar vanilla and salt until light and fluffy, about 2-3 minutes. Stir in flour just until combined.
Press dough into a 9-inch round tart pan with a removable bottom (or alternately, a 9-inch round cake pan, lining the bottom with a round of parchment paper.) Flatten dough with your palm to make a smooth surface. Using a sharp knife, score the surface of the dough in to 16 wedges. Prick each wedge with a fork twice. Refrigerate pan with dough until firm, about 30 minutes.
Meanwhile, preheat oven to 300F.
Bake cookies in preheated oven until firm and pale golden, about 50-55 minutes. Remove from oven and let cool for five minutes, then, using a sharp knife, cut through the score lines you made before baking, wiping off the blade between each cut. Allow to cool completely in the pan.
Meanwhile, prepare glaze by whisking together the icing sugar and preserved lemon paste until smooth. Tip: Be sure to use a bowl that will allow you to dip the cookies in flat from end to end, so it should be at least 5-inches wide. That said, don't use too big a bowl or your glaze will be too thin a layer and you may bottom-out when you dip).
Remove cookies from pan to a rack. Holding a cookie by the sides, dip the top of the cookie into the glaze to coat. Hold point side down and allow the excess to drip off. Gently remove any drip at the point end by running it along the edge of the bowl. Place on to rack.
Once you've done 4 or 5, sprinkle them with some of the chopped pistachio. Repeat until you have glazed and sprinkled all the cookies. Allow to stand until the glaze is set, about 1 hour.
Store in a flat even layer in an airtight container. These keep well stored at room temperature for about a week. These also freeze well.
Adapted for the recipe, "Lemon Pistachio Shortbread Cookies," from Seasons & Suppers.