Orange Pistachio Cookies - Pick the Ingredient

Prep: 20 min + chilling.      Bake: 10 min/batch. Makes:  About 4 1/2 dozen

3/4 cup butter, softened                 

1 cup sugar              

1 large egg

1 tablespoon grated orange peel                                       

1 teaspoon vanilla extract

2 cups all-purpose flour                  

1/4 cup cornstarch     

1/2 cup pistachios, roasted and finely chopped   

For the icing...

2 1/4 cups confectioners' sugar                

1/4 cup orange juice

1 tablespoon butter, melted

Additional pistachios, roasted and finely chopped, optional

In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg,orange peel and vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Divide dough in half. Roughly shape each portion into a 7-inch roll along the long end of a 14x8-inch sheet of waxed paper. Tightly roll waxed paper over dough, using the waxed paper to mold the dough into a smooth roll.  Securely wrap waxed paper-covered roll in plastic wrap; freeze 30 minutes or until firm, or refrigerate overnight. Preheat oven to 350*. Place the pistachios in a shallow bowl. Unwrap and roll each roll of dough in pistachios. Cut dough crosswise into 1/4-inch slices. Place slices 1/2 inch apart onto parchment paper-lined baking sheets. Bake for 6-8 minutes or until bottoms are light brown.  Cool slightly on pan. Transfer to wire racks to cool completely.

In a small bowl, combine confectioners' sugar, orange juice and butter until smooth.  Spread over cookies. Sprinkle with pistachios if desired. Let stand until set.

To toast nuts, bake in a shallow pan in a 350* oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.