Name: Lemon-Glazed Pistachio Shortbread Cookies
Cook time: 25 minutes
Total time: 1 hour 45 minutes
Yield: Makes 40 cookies
Ingredients: 1 1/2 cups all-purpose flour, spooned and leveled; 1/2 cup cornstarch; 1/4 teaspoon kosher salt; 14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature; 2 1/2 cups confectioners' sugar; 1/4 cup shelled pistachios, finely chopped; 1 teaspoon grated lemon zest (from 1 lemon); 3 tablespoons freshly squeezed lemon juice (from 1 lemon)

The fresh lemon juice and lemon zest give these crisp and buttery shortbreads a zesty kick.

Cook's Tip:

You can easily alter the flavor of the glaze by substituting other citrus, such as orange, lime, or grapefruit. Store the cookies in an airtight container for up to 5 days.

Recipe notes

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.