Lime-Pistachio Shortbread

For the shortbread: Preheat the oven to 325 degrees F. Pulse the pistachios until finely ground in a food processor. Remove.

Combine the butter, confectioners' sugar , lime juice, lime zest, cardamom and salt in the food processor and process until well combined. Add the flour and pistachios and pulse to combine.

Pat the dough into an 8- by 8-inch baking pan and smooth the top to flatten evenly. Pierce the dough all over with a fork. Score the shortbread into 4- by 4-inch pieces using a paring knife, making a total of 16 pieces.

Bake until the cookies are set and golden brown, 25 to 30 minutes. Immediately cut the shortbread through the scored lines; cool in the pan on a wire rack.

For the glaze : Mix together the confectioners' sugar and lime juice in a small bowl. Spread the glaze over the cooled cookies and sprinkle the lime zest over the top.