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

Serves: 3 dozen
Cooking Time: 12-15 minutes


  • 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



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


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.


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.


Preheat oven to 375°F.


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


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


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.


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


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  • 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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