ORANGE PISTACHIO SHORTBREAD

Cream butter, sugar, zest & vanilla in the bowl of a stand mixer until light & fluffy.

Scrape down sides of bowl with a spatula.

Combine flour, salt, and pistachios. Add to butter mixture in two additions, mixing only until combined.

Gather dough together into a ball and turn out onto a floured work surface.

Pat into a rough rectangle, flouring hands as needed.

Roll out to 1/4 inch thick. Cut using desired cookie cutter (or with a knife).  Re-roll scraps only once.

Transfer to a parchment lined sheet pan, spacing cookies 1 inch apart.

Bake at 375 until golden around edges and no longer soft to the touch.

Allow to cool & serve – wonderful as an accompaniment to tea or ice cream.

LEMON OATMEAL CRISPS

Cream butter, sugar, zest & vanilla in the bowl of a stand mixer until light & fluffy.

Add eggs one at a time. Scrape down sides of bowl with a spatula.

Combine flour, soda, cinnamon, and salt. Add to butter mixture in two additions, mixing until barely combined.

Scoop dough with a very small scoop (70) onto parchment lined sheet trays, spacing 2 inches apart.

Bake at 350 until golden and crisp. Allow to cool on pan completely before removing.

*Photo Courtesy of Jonathan McNulty