Pistachio Cookies


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Makes about 18 Cookies

The pistachio nuts give these shortbread-like cookies a delicate light green hue. If you're baking these for a holiday, like St. Patrick's Day, you can add a dab of green food coloring to the dough if you like. Ice these cookies with tinted royal icing, dust with confectioners' sugar or simply eat plain.

Place in a food processor and pulse until finely ground:
1 cup pistachio nuts (unsalted)
3/4 cup sugar
1 teaspoon grated lemon zest

Beat with an electric mixer until light:
1 cup unsalted butter, softened

Add and beat thoroughly:
nut mixture from above
1 large egg
1 teaspoon vanilla extract
Green Food Coloring (optional)

Whisk together, then add and beat to incorporate:
2 1/2 cups all purpose flour
1/2 teaspoon salt

Wrap dough in plastic wrap and chill until firm. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark Ltd. cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until just barely browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to wire rack to cool completely.