Lime Pistachio Cookies Recipe

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Lime Pistachio Cookies
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Ingredients
10
Count
Nutrition
117
Calories
Total time
10
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350. Grease 2 baking sheets.
  2. Place pistachios on an ungreased baking sheet, and toast in the oven for 3-4 minutes, until lightly golden. Set aside to cool while you prepare the dough.
  3. In a large bowl, with an electric mixer on medium speed, cream the softened butter and oil with the sugar and zest. Add the eggs and lime juice, beating until well blended. In a small bowl, combine the flour, baking soda, and salt. Add to the creamed mixture, beating on low speed until incorporated; increase speed to medium and beat until well blended. Stir in chopped nuts.
  4. Scoop by rounded tablespoonfuls onto the greased baking sheets, about 2 inches apart. Flatten slightly with the bottom of a glass dipped in sugar. Bake for 8-10 minutes, until very lightly golden. Let cool slightly on the sheet before transferring to a wire rack.
  5. Makes about 3 dozen cookies.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 116.53 Kcal (488 kJ)
Calories from fat 33.08 Kcal
% Daily Value*
Total Fat 3.68g 6%
Cholesterol 15.87mg 5%
Sodium 103.79mg 4%
Potassium 19.28mg 0%
Total Carbs 19.84g 7%
Sugars 10.12g 40%
Dietary Fiber 0.36g 1%
Protein 1.56g 3%
Vitamin C 0.5mg 1%
Iron 0.7mg 4%
Calcium 4.3mg 0%
Amount Per 100 g
Calories 381.97 Kcal (1599 kJ)
Calories from fat 108.42 Kcal
% Daily Value*
Total Fat 12.05g 6%
Cholesterol 52.02mg 5%
Sodium 340.19mg 4%
Potassium 63.2mg 0%
Total Carbs 65.03g 7%
Sugars 33.17g 40%
Dietary Fiber 1.2g 1%
Protein 5.13g 3%
Vitamin C 1.7mg 1%
Vitamin A 0.1mg 1%
Iron 2.2mg 4%
Calcium 14.1mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.6
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free

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