Orange Shortbread Cookies

• 1/2 cup unsalted, roasted, shelled pistachios
• 1 cup (2 sticks) butter, chopped
• 1 cup powdered sugar, sifted
• 1 1/2 None flour, sifted
• 2 tbsp cornstarch
• 3/4 cup ground almonds
• 2 tbsp orange blossom water
• 1/3 cup powdered sugar, sifted, for dusting

1. Preheat the oven to 300u0b0F. Grease 2 baking pans. Finely chop one third of pistachios, leave remaining nuts whole.
2. Beat butter and sugar in a small bowl with an electric mixer for 1 min, or until combined. Stir in flours, chopped pistachios and almonds.
3. Shape level tablespoons of mixture into mounds and place about 1 inch apart on prepared pans. Press a whole pistachio on each.
4. Bake for about 25 mins, or until firm. Transfer to wire racks. Brush with orange blossom water; let stand for 5 mins. Dust with powdered sugar; cool.

pistachios, butter, powdered sugar, flour, cornstarch, ground almonds, orange blossom water, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/32793 (may not work)