Wendy's Kitchen Table

Just made these this morning in our Christmas cooking classes. A twist on an old Christmas favourite. Can be easily converted to Gluten Free. See the end of the recipe.

INGREDIENTS
250g butter, softened
¾ cup icing sugar 
2 cups flour
½ cup cornflour
80g pistachios, finely chopped

LIME ICING
1 cup icing sugar
2 Tbsp butter, softened
1 tsp lime zest
2 tsp lime juice
hot water
cranberries to decorate


METHOD
Set oven to 150 C or 130 C fan -forced. Line 2 baking trays with baking-paper.
In a cake mixer cream butter and icing sugar until pale and creamy. Mix in cornflour and flour. If the mixture feels sticky add a little bit more flour, until it is smooth and dough-like. Mix in pistachios until well combined.
On a piece of baking paper roll out dough to 1cm thick and use cookie cutters to cut into desired shapes. Place on an oven tray. Prick shortbread with a fork if not making the button design.
Bake for 25-30 mins until shortbread is pale and crisp. If the shortbread starts to brown turn the oven down. Shortbread should have little or no colour. Cool on a wire rack.
To make icing: put icing sugar, butter, lime zest and juice in a small bowl and beat until smooth. Add hot water to get desired consistency. Spoon into a snaplock bag. Snip off corner and drizzle over shortbread Decorate with a cranberry.

GLUTEN FREE
Use Gluten free plain flour, gluten free cornflour and pure icing sugar.