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.
PREP:
2 hours
BAKE:
10 minutes
TOTAL:
2 hours
YIELD:
Makes about 18 cookies
INGREDIENTS:
- 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
DIRECTIONS:
Place in a food processor and pulse until finely ground:Pistachio nuts
Sugar
Lemon Zest
Beat with an electric mixer until light:
Butter
Add and beat thoroughly:
nut mixture from above
Egg
Vanilla Extract
Green Food Coloring (optional)
Whisk together, then add and beat to incorporate:
All Purpose Flour
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.
Enjoy!
