Pistachio and Poppy Seed Shortbread Cookies

• 1 14 cups all-purpose flour
• 13 cup granulated sugar
• 3 tablespoons finely chopped pistachio nuts
• 2 teaspoons poppy seeds
• 23 cup butter
• 34 cup sifted powdered sugar
• 1 -2 tablespoon orange juice
• diced candied orange peel

1. Preheat oven to 325F.
2. Stir together flour, sugar, pistachios, and poppy seeds.
3. Using a pastry blender cut in butter until mixture resembles fine crumbs and starts to cling.
4. Form mixture into a ball and knead until well combined.
5. On a greased cookie sheet, pat or roll dough into an 8-inch circle.
6. Crimp edges of dough circle.
7. Cut circle into 16 wedges (do not separate).
8. Bake in a preheated oven for 25 minutes or until edges are lightly browned and center is set.
9. Recut wedges while still warm.
10. Cool on cookie sheet for 5 minutes.
11. Transfer wedges to a wire rack.cool.
12. Drizzle wedges with orange glaze and sprinkle with candied orange peel.
13. Yield 16 wedges.
14. ORANGE GLAZE:.
15. Combine 3/4 cup sifted powdered sugar and enough orange juice (1-2 tbsp) to make a mixture of drizzling consistency.
16. TO STORE:.
17. Place in layers separated by waxed paper in an airtight container, cover.
18. Store are room temperature for up to 3 days or freeze undrizzled wedges for up to 3 months.
19. Thaw wedges and then drizzle.

flour, sugar, pistachio nuts, poppy seeds, butter, powdered sugar, orange juice, candied orange peel

Taken from www.food.com/recipe/pistachio-and-poppy-seed-shortbread-cookies-132730 (may not work)