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Prep Time: 35 Minutes Cook Time: 43 Minutes |
Ready In: 78 Minutes Servings: 4 |
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The pairing of lemon & pistachio makes for a great, crisp cookie. The recipe comes from the 1999 cookbook, Cookies for Christmas. Preparation time does not include the initial cooling time. Ingredients:
1/3 cup unsalted butter, softened |
2/3 cup granulated sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
2 eggs |
1 teaspoon vanilla extract |
4 teaspoons lemon zest, finely minced |
2 cups all-purpose flour |
1 1/2 cups unsalted pistachio nuts |
1 cup powdered sugar, sifted |
1 teaspoon lemon zest, finely minced |
1 -2 tablespoon lemon juice or 1 -2 tablespoon milk |
Directions:
1. FOR THE COOKIE ~ Preheat oven to 375 degrees F & lightly grease several cookie sheets or 1 LARGE one.
2. In large mixing bowl, beat butter with electric mixer on medium-high speed for 30 seconds.
3. Add sugar, baking powder & salt, beating to cimbine & scraping sides of bowl occasionally.
4. Beat in eggs & vanilla until combined.
5. Beat in lemon zest & as much of the flour as you can with the mixer.
6. Using a wooden spoon or your hands, stir or knead in remaining flour & pistachio nuts.
7. On lightly floured surface, divide dough into 3 equal portions.
8. Shape each portion into an 8-inch-long loaf.
9. Flatten loaves to about 2 1/2 inches wide, & place them at least 3 inches apart on prepared cookie sheet(s).
10. Bake 20-25 minutes or until golden brown & tops are cracked. (Loaves will spread slightly.).
11. Cool on cookie sheet for 30 minutes,
12. When cooled, preheat oven to 325 degrees F, then transfer loaves to a cutting board to cut each loaf into 1/2-inch-thick slices.
13. Place slices, cut sides down on previously used cookie sheet(s), & bake 8 minutes.
14. Turn slices over & bake 8-10 minutes more or until dry & crisp.
15. Transfer to wire rack & cool.
16. FOR THE ICING ~ In a small mixing bowl, stir together sifted powdered sugar & 1 teaspoon lemon zest.
17. Stir in enough lemon juice (or milk) to make icing of drizzling consistency.
18. Either dip 1/4 of one end of each cookie into icing OR drizzle each with icing.
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