Pistachio And Rosewater Shortbread Cookies

• None None Rosewater Icing
• 1 1/4 cups powdered sugar
• 1 tbsp butter, at room temperature
• 2 tsp rosewater
• None None Shortbread
• 9 tbsp butter, at room temperature
• 1/2 cup powdered sugar
• 3/4 cup flour, sifted
• 1/4 cup cornmeal, sifted
• 4 tbsp unsalted pistachios, toasted, finely chopped

1. For the rosewater icing, sift powdered sugar into a small heatproof bowl and add butter and rosewater. Place bowl over a saucepan of simmering water and stir until smooth.
2. For the shortbread, preheat oven to 350u0b0F. Grease and line 2 large baking sheets with parchment paper. Using an electric mixer, beat butter and sugar in a small bowl until light and creamy. Transfer to a large bowl. Stir in flours and 3 tbsp pistachios. Roll level tablespoons of mixture into balls. Place on prepared baking sheets about 2 inches apart. Flatten tops slightly and bake 18-20 mins. Cool on baking sheets.
3. Spoon a dollop of rosewater icing onto each cookie and sprinkle with remaining pistachios. Allow to set before serving.

rosewater, powdered sugar, butter, rosewater, shortbread, butter, powdered sugar, flour, cornmeal, unsalted pistachios

Taken from recipes-plus.com/api/v2.0/recipes/24776 (may not work)