Instructions:

For Orange Pistachio Shortbread:

1. Cream Kerrygold Unsalted Butter, sugar, zest & vanilla in the bowl of a stand mixer until light & fluffy.
2. Scrape down sides of bowl with a spatula.
3. Combine flour, salt, and pistachios. Add to butter mixture in two additions, mixing only until combined.
4. Gather dough together into a ball and turn out onto a floured work surface.
5. Pat into a rough rectangle, flouring hands as needed.
6. Roll out to 1/4 inch thick. Cut using desired cookie cutter (or with a knife).  Re-roll scraps only once.
7. Transfer to a parchment lined sheet pan, spacing cookies 1 inch apart.
8. Bake at 375 until golden around edges and no longer soft to the touch.
9. Allow to cool & serve – wonderful as an accompaniment to tea or ice cream.

For Lemon Oatmeal Crisps:

1. Cream Kerrygold Unsalted Butter, sugar, zest & vanilla in the bowl of a stand mixer until light & fluffy.
2. Add eggs one at a time. Scrape down sides of bowl with a spatula.
3. Combine flour, soda, cinnamon, and salt. Add to butter mixture in two additions, mixing until barely combined.
4. Scoop dough with a very small scoop (70) onto parchment lined sheet trays, spacing 2 inches apart.
5. Bake at 350 until golden and crisp. Allow to cool on pan completely before removing.

*Photo Courtesy of Jonathan McNulty