lemon pistachio cookies

I’ve been wanting to make a cookie like ones that are sold at the Orcas Village Store. I think this recipe is close. I make them a more conservative size so I don’t have to share. You can make these ahead and store in the freezer. The recipe is adapted from Stonewall Kitchen.

lemon pistachio cookies

dessert
Serves: 3 dozen
Cooking Time: 12-15 minutes

Ingredients

  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ sticks (¾ cup) unsalted butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • ½ teaspoon vanilla
  • 1 cup pistachios, chopped
  • 1 teaspoon lemon zest
  • 2 teaspoons unsalted butter, softened
  • For glaze:
  • 1 cup powdered sugar
  • 3 tablespoons lemon juice

Instructions

1

Whisk together flour, baking powder, and salt in a small bowl.

2

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy. Beat in egg and vanilla. Add flour mixture and mix until just combined. Stir in pistachios and lemon zest.

3

Form dough into a 12-inch log (2-inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours.

4

Preheat oven to 375°F.

5

Cut ¼ -inch thick slices from log with a heavy knife to fill 2 parchment lined baking sheets, arranging slices about 1-inch apart.

6

Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12-15 minutes total.

7

Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.

8

Mix the powdered sugar and lemon juice to make the glaze. Brush over the top of the cooled cookies.

 

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2 Comments

  • Reply
    Leslie Lillibridge
    April 22, 2024 at 4:21 pm

    I’m excited to try. They look delicious.

    • Reply
      Carol Buchan
      April 23, 2024 at 12:32 am

      They are surprisingly easy to make. Let me know how yours turn out.

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