pistachio cookies recipe

Pistachio 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 confectioner's sugar or simply eat plain.
2 hours
10 minutes
2 hours
Makes about 18 cookies
pistachio cookies recipe
  • 1 cup Pistachio Nuts (Unsalted)
  • 3/4 cups Sugar
  • 1 teaspoon Grated Lemon Zest
  • 1 cup Unsalted butter, softened
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  •  Green Food Coloring (optional)
  • 2 1/2 cups All-Purpose Flour
  • 1/2 teaspoon Salt
Place in a food processor and pulse until finely ground:
Pistachio nuts
Lemon Zest

Beat with an electric mixer until light:

Add and beat thoroughly:
nut mixture from above
Vanilla Extract
Green Food Coloring (optional)

Whisk together, then add and beat to incorporate:
All Purpose Flour

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.