Lemon Pistachio Shortbread Cookies
Pistachios are available at the Thursday Santa Cruz River Farmers’ Market as well as the Sunday farmers’ markets at St. Philip’s Plaza and Rillito Park.
  1. Using a mixer, cream the powdered sugar, lemon zest, salt, and butter in a medium bowl until light and fluffy. Add the flour and mix on low speed until just incorporated. Do not overmix. Stir in nuts by hand or with a wooden spoon, gently mixing to ensure that everything is incorporated.
  2. Using a dough scoop, or a teaspoon, pinch dough off into 2-inch balls, roll and place on a greased and parchment-lined cookie sheet 2 inches apart. Press the tops down lightly.
  3. Bake at 350 degrees for 10-12 minutes, until they are a light golden brown around the edges.