An interesting mix of flavors --pistachio and lemon-- in a melt-in-your-mouth butter cookie.
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1 cup Land O Lakes® Butter, softened
1/3 cup sugar
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon freshly grated lemon zest
1 teaspoon vanilla
1 cup dry roasted pistachios, toasted, finely chopped
Heat oven to 325°F.
Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining ingredients except toasted pistachios and powdered sugar. Beat at low speed, scraping bowl often, until well mixed. Stir in pistachios.
Shape dough into 3/4-inch balls; form into crescent moon shapes. Place 1 inch apart onto ungreased cookie sheets.
Bake 11-14 minutes or until set but not brown. Let stand 5 minutes on cookie sheets; remove to cooling rack. Roll in powdered sugar while still warm and again when cool.