Pistachio & Poppy Seed Slices

Courtesy of: Inn & Spa at Cedar Falls, a member of Slect Registry:Distinguished Inns of North America

Ingredients:
½-cup shortening
½-cup butter, softened
½-cup granulated sugar
½-cup packed brown sugar
½ tsp. baking soda
¼ tsp. salt
¼ tsp. ground allspice or nutmeg
1 egg
3 Tbsp. milk
2 tsp. finely shredded lime peel
1 tsp. vanilla
3 cups all-purpose flour
1-1/2 tsp. poppy seeds
2 Tbsp. of milk
2/3 cup finely chopped pistachio nuts

Preparation:
In a large bowl, beat shortening and butter with electric mixer for 30 seconds. Add granulated sugar, brown sugar, baking soda, salt and allspice. Beat until combined, scraping sides of bowl occasionally. Beat in egg, 3 tablespoons milk, lime peel and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in poppy seeds and any remaining flour with a wooden spoon. Divide dough in half.
 
Shape into two 1-inch-long rolls. Chill in refrigerator for 4 – 24 hours. Reshape roll if needed. Brush rolls with 2 tablespoons milk. Roll in the nuts. (Note: Or, stir pistachios into dough instead of rolling the dough in nuts if you like.) Cut the rolls of cookie dough into ¼-inch slices. Place 1 inch apart on greased cookie sheets. Bake in a 375-degree oven 8 minutes or until edges are lightly browned. Transfer to a wire rack to cool. Makes approximately 60 cookies.