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The Boston Globe

Food & dining

seasonal recipe

Recipe for pistachio-lime shortbread

Makes 3 dozen small cookies

¼ cup whole unsalted
pistachios, ground
9 tablespoons unsalted
butter, at room
¼ cup superfine sugar
Grated rind of 2 limes
cups flour
¼ teaspoon salt
Flour (for sprinkling)
¼ cup sparkling or sanding sugar

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