Honey Lime Pistachio Shortbread Cookies

YUMMY =) Who doesn't love cookies?! These are perfect to enjoy with a cup of coffee on a chilly morning. The lime and pistachios pair so nicely with the honey. We used our Angico honey for this recipe. We hope you enjoy these zesty treats!

Ingredients:

• 1 stick + 4 ½ tbsp of unsalted butter, room temperature
• ⅓ cup of ground pistachios
• 2 egg yolks
• ¾ jar of Brazilian Acacia - Angico  (Buy it on Amazon)
• 2 cups of all-purpose flour
• Zest of 3 limes

Directions:

1. In a bowl of a stand mixer beat the butter with Angico Honey and lime zest until pale. Add in the egg yolks and beat for another 2 minutes or until combined. Stir in the pistachio and all-purpose flour mix briefly until a dough forms.
2. Turn the dough out onto a piece of plastic wrap and shape into a rectangle. Wrap tightly, and refrigerate overnight or at least for 4 hours.
3. Preheat the oven to 350˚f. Line two baking sheets with parchment paper. Remove the dough from the fridge and allow to stand for 15 minutes. Divide the dough in two and roll out to approx 1/4" thick. Cut out circles and arrange on the baking sheets — re-roll scraps to cut out additional cookies.
4. Bake the cookies for 10-12 minutes, or until set and the edges are beginning to go golden.
5. Let the cookies cool for 5 minutes on the baking sheet before removing to a cooling rack and allowing to cool completely.