Tangerine Pistachio Shortbread Cookie

The holiday baking season has started and this cookie is perfect for the holidays. This cookie is too delicate to ship or store but perfect for a party. 

Beat butter and tangerine zest in a mixer until creamy.

Combine flour, confectioner’s sugar and cornstarch and stir gently into the butter mixture.

Finally add vanilla and cream to dough.

Wrap in a log form and place in refrigerator for at least two hours. 

Slicing into ¼ inch thick round discs and bake at 350 degrees for 12 to 14 minutes.

 

Let cool on wire rack. 

While cookies are baking, combine softened cream cheese, confectionary sugar and finely chopped pistachios in mixer until fully combined. Place in Ziploc bag. 

 Once cookies have cooled, cut corner of Ziploc bag and pipe on one side of the cookie bottom. Sandwich with another cookie on top.

Roll into chopped pistachios. 

 

Absolutely delicious!!

 

Tangerine Pistachio Shortbread Cookies

1 c. butter, softened

1 T. tangerine zest

2 C. flour

½ c. confectionary sugar

¼ c. corn starch

2 T. whipping cream

1 t. Vanilla extract

Pistachio Filling

2 (8oz) package of cream cheese

½ c. confectionary sugar

1 c. finely chopped pistachios