Ingredients
2 dozen sugar cookie pucks
1 c. powdered sugar
1 blood orange
2 tb pistachios, crushed finely
Directions
Bake cookies according to package directions and cool completely. Zest and juice the blood orange- keep these components separate.
In a bowl, mix the powdered sugar with 3- 4 tb blood orange juice and the zest – heat until you achieve a thin glaze. Dip the top of each cookie in the glaze, and sprinkle with crushed pistachios. Cool completely (until the glaze is set) before serving.
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