Name: Pistachio, Lemon, and Vanilla Shortbread
Yield: Makes 24 cookies
Ingredients: 1 1/2 cups all purpose flour; 1/2 cup sugar; 1/2 cup semolina flour*; 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes; 1 1/2 teaspoons grated lemon peel; 1 teaspoon vanilla extract; 1 cup shelled natural pistachios (about 4 ounces), coarsely chopped

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Pistachio, Lemon, and Vanilla ShortbreadBRIAN LEATART

Traditional Scottish shortbread is baked in molds. In this modern version, the dough is simply pressed into a pan, baked, and cut into squares. Grated lemon peel cuts the buttery richness, and semolina flour adds texture.

Recipe notes

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