Lemon Pistachio Cookies
Bright and nutty, these Lemon Pistachio Cookies will melt in your mouth. With roasted, salted pistachios, plenty of lemon zest, and a bit of thyme, these cookies are lightly sweet with a hint of savoriness. Rolled in sugar before baking, they are simple, but the batch will be gone before you know it. Yields: 15-16 cookies
Servings Prep Time
15-16cookies 15-20minutes
Cook Time Passive Time
12-14minutes 30-60minutes
Servings Prep Time
15-16cookies 15-20minutes
Cook Time Passive Time
12-14minutes 30-60minutes
Ingredients
Instructions
  1. Using a food processor, grind the pistachios and the thyme until you have small crumbs. It won’t be quite flour-like, but you’ll have small coarse bits of pistachio to incorporate into the cookie dough. You don’t want large chunks of pistachio.
  2. In a medium bowl, sift together the flour and cornstarch. Whisk in the ground pistachio and thyme. Set aside.
  3. In the bowl of a stand mixer, or using a hand mixer*, cream together the softened butter, powdered sugar, and lemon zest on medium high until light and fluffy. It’ll look like you’re making a small batch of frosting. Add in the vanilla, lemon extract, and lemon juice; mix until combined.
  4. Add in half of the flour/corn starch/pistachio mix. Mix on low until the flour is fully incorporated. Add in the the second half of the dry ingredients and mix until the dough comes together.
  5. Form the dough into a ball and flatten into a disc on a piece of plastic wrap. Wrap and place in the refrigerator to chill for 30-60 minutes.
  6. Preheat the oven to 350°F and line a large baking sheet with parchment paper. Put 60 grams of granulated sugar into a bowl or a plate. Roll the dough into 35 gram balls (about 1 1/2 Tbsp in size) and roll through the sugar to completely coat the cookie dough. Place on the tray and flatten slightly so that the cookie dough is about 1 1/2″ wide, making sure to leave some space between each cookie for spreading.
  7. Bake on the center rack for 12-14 minutes, until the bottoms are a light golden brown. Transfer to a wire rack to cool, and enjoy.
Recipe Notes

*You can also use a wooden spoon to beat the butter and sugar together by hand if you don’t have an electric mixing option.

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