Recipe: Iced Orange Pistachio Cookies (slice-and-bake)

ICED ORANGE PISTACHIO COOKIES
"Tender slice-and-bake orange cookies with pistachios."



3/4 cup butter or margarine, softened
1 cup white granulated sugar
1 egg beaten
1 tablespoon freshly grated orange peel
1 teaspoon Spice Islands Pure Vanilla Extract
2 cups flour
1/4 cup Argo Corn Starch
1 teaspoon salt
1/3 cup finely chopped toasted pistachios

FOR THE FROSTING:
2 1/4 cups powdered sugar
1/4 cup orange juice
Optional garnish: chopped toasted pistachios

Beat butter and granulated sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg, orange peel and vanilla.

Stir together flour, corn starch and salt. Add to the butter mixture and blend on low speed until just combined. Refrigerate 30 minutes for easier handling.

Divide dough in half and shape each piece into a log, about 1-inch in diameter. Roll the logs in pistachios to coat. Wrap tightly in plastic wrap. Refrigerate for at least 1 hour or until ready to bake.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Grease baking sheets or line with parchment paper.

Slice each log into 30 cookies and place on prepared baking sheets.

Bake for 9 to 11 minutes or until golden on the bottom. Cool completely.

For frosting, blend powdered sugar with orange juice until smooth. Use a knife to spread a thin layer over each cookie. Garnish with pistachios, if desired.

Makes 5 dozen cookies
Source: Argo Corn Starch, ACH Food Companies, Inc.