Crumbly Pistachio Cookies Baked to Perfection
Make some Lemon-Pistachio Shortbread Cookies for a delightful snack! This recipe uses few ingredients, takes minimal time, and produces buttery, crumbly treats adorned with pistachios and a hint of zesty lemon. You can create a parchment paper sling to keep the cookies from sticking and crumbling in the pan.
- Yield: 32 cookies
- Difficulty: Basic
- Total Time: 2 hours
Ingredients:- 3/4 cup shelled, unsalted pistachios- 1/2 cup plus 2 tsp granulated sugar- 1/4 tsp salt- 1 cup all-purpose flour- 8 tbsp cold unsalted butter (1 stick), cut into small pieces, plus more for coating the pan and parchment- 1 tsp finely grated lemon zest (approx 1 medium lemon)
Instructions:
- Preheat the oven to 325°F (163°C) and position a rack in the center. Cut a 22-inch-long piece of parchment paper and fold the edges so it measures 8 inches wide. Coat an 8-by-8-inch metal baking pan with butter and line it with the parchment. Be sure to smooth the parchment snugly into the corners. Coat the bottom of the parchment with more butter and set the pan aside.
- In a large frying pan, toast the pistachios over medium heat, stirring occasionally, until aromatic and slightly golden, approximately 10-15 minutes. Remove them from the pan to cool for 10 minutes.
- In a food processor, combine 1/2 cup of the pistachios, 1/2 cup of the sugar, and the salt. Process until the pistachios are ground and the mixture resembles coarse sand, about 30 seconds. Add the flour and pulse to combine, about 10 times (1-second pulses). Add the measured butter and lemon zest, then pulse again until the dough is blended and comes together, about 10 (1-second) pulses. Add the remaining quarter cup of whole pistachios and pulse until piece-like, approximating the size of peppercorns, about 10 (1-second) pulses.
- Pour the mixture into the prepared pan and press it evenly using the base of a measuring cup or a glass. Use a fork to gently prick the surface all over. Sprinkle the remaining 2 tsp of sugar on top of the dough.
- Bake until golden, around 35-40 minutes. Transfer the pan to a wire rack to cool for 15 minutes. To remove, grip the parchment paper hanging over the edges and pull the shortbread from the pan. Transfer it to a cutting board, remove and discard the parchment, and cut the warm shortbread into 1-inch by 2-inch rectangles. Allow to cool before serving, around 10 minutes.
Enrichment Data:Enjoy this recipe for Lemon-Pistachio Shortbread Cookies, which features the pairing of tart lemon with nutty pistachios for a flavorsome outcome.
Ingredients:
- 1 cup unsalted butter (European-style for a richer flavor)
- ½ cup granulated sugar
- 1½ tsp finely grated lemon zest (approx 2 medium lemons)
- ¼ tsp vanilla extract
- 3 cups all-purpose flour
- 1½ cups shelled, unsalted pistachios (divided: 1 cup finely ground and ½ cup chopped)
- 1 tsp kosher salt
- 1-2 pieces cookie cutters
Available Equipment:
- Stand mixer with paddle attachment (optional)
- Rolling pin
- Fine mesh sieve (optional)
- Food processor or blender (to process nuts)
Alternative Instructions:
Mixing the Dough:- Cream the butter and sugar with a stand mixer, then add the lemon zest, vanilla, flour, salt, and ground pistachios. Mix until just combined.
Chilling and Cutting:- Shape the dough into a disc, wrap in plastic wrap, and chill for at least 1 hour before rolling out between several sheets of parchment and cutting into shapes.
Baking and Cooling:- Bake the cookies on a lined baking sheet, chill, and bake again if necessary to ensure even cooking. Allow to cool completely before serving.
Tips:- For additional flavors, consider adding almond, orange, or lime extract.- Make ahead and store in an airtight container for up to 1 week.
- The aromatic ground pistachios, combined with the zesty lemon zest, create a unique flavor profile in the Lemon-Pistachio Shortbread Cookies.
- With just a handful of ingredients and a minimal baking time, you can create these nutritious shortbread cookies, making them a perfect treat for a healthy snack.
- The Lemon-Pistachio Shortbread Cookies recipe, when followed diligently, is sure to yield a delightful, buttery, and slightly tart treat with a crumbly texture that is adorned with chopped pistachios.
