If you’re anything like me, the word pistachio alone draws your attention. Then you find out these are nothing more than the much loved almond butter balls, made with pistachios. But since these have some lemon zest and orange blossom water in it, I think they are more sophisticated and festive. Yet just as good. Or better for a pistachio lover like me.
I don’t mind shelling them, though I often buy shelled ones. They are even more expensive but come to think of it, I never weighed the shells alone and did the math. Maybe they will turn out to be cheaper. And you would’ve avoided getting comfy, putting some music on and concentrating on the nail chipping business that is pistachio shelling. I might be exaggerating a bit
I know.
But just as hazelnuts are a bit of a workout, so are pistachios, but SO worth it.
My grinder does such a good job with the pistachios that I get a flour more than ground nuts. Since it’s a coffee bean grinder I can’t blame it. So I chop half of the nuts by hand.
If you do that, be careful because if you start chopping energetically you’ll have pistachios flying everywhere.
I needed to get a bit creative here and try to give these little cookies all the combination of flavors I could. Citrus go very well with pistachios. And so does orange blossom water, a bottle that gets little attention in my pantry, but does wonders when well combined.
So a combination was born for two reasons. I have an unopened bottle of said water that I wanted to use and in these latitudes, it’s a very festive flavor, used in the traditional pannettone, an Italian fruit cake, that gets sold like water in the desert around Christmas time here. It’s not a holiday unless you bought or someone gave you a pannettone.
Pistachio Butter Cookies
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 3 dozen 1x
Print Recipe
Pin RecipeDescription
These can be made with other nuts, almonds and walnuts are my other favorites.
Ingredients
- 1 cup butter (225g, at room tº )
- 4 Tbs 60g confectioners’ sugar
- ½ teaspoon orange blossom water
- Zest of ½ a small lemon
- 2 cups 280g all purpose flour
- ¾ cup ground toasted pistachios
- Extra confectioners’ sugar (for coating)
Instructions
- In a large bowl, beat butter and sugar until creamy and smooth.
- Add zest, orange blossom water and beat well.
- Add flour, 1 cup at a time and then the pistachios. Mix just until smooth.
- Gather into a ball, wrap in plastic and refrigerate at least 3 hours.
- Preheat oven to 350º. Line a baking tray with parchment paper.
- Roll portions of cold dough between your palms to form balls.
- Place 1-inch apart on lined baking tray.
- Bake for 20 to 30 minutes, until they are a bit golden and cracked.
- Let cool completely on a wire rack. Roll in some extra confectioners’ sugar to coat.
- These cookies freeze well unbaked.
- When you need them, just line them up on a parchment-lined or greased baking tray, thaw, and bake.
Kathy says
December 16, 2012 at 17:42These look scrumptious, Paula!! Funny, I just made a pistachio cookie that I plan on posting this week! Cookies and Christmas just go together!!
Vera - Cupcakes Garden says
December 16, 2012 at 10:14So cute! Thanks you shared this at my link party!
Tara says
December 16, 2012 at 01:54Thanks so much for sharing on our Holiday Sweets Round Up. These look amazing and I have been thinking of a cookie just like this to make. Yummy!!
Laura says
December 15, 2012 at 06:38I've been all about pistachios this holiday season and these look wonderful. Love the shots in powdered sugar. Pinning!
Lisa Crunkhorn says
December 14, 2012 at 19:34Wow, what a flavour combo Paula. So festive too. The touch of orange water is making me want to inhale a whole batch! I always buy shelled pistachios too. I figured they were better value but now you mention it, weight to unshelled weight value might not actually be worth it. I need to go on a discovery now and figure that out. LOL.
-Lisa.
Sweet 2 Eat Baking
Marissa | Pinch and Swirl says
December 14, 2012 at 17:58Wow, these look fantastic. I make something similar every year with pecans – love the idea of using pistachios instead.
Just a Smidgen says
December 14, 2012 at 17:08This are so pretty and delicate looking! I'm between Christmas cookie bakes and will try to make these:)
Rhu and Sam says
December 14, 2012 at 14:21What a temptation!
Laura Dembowski says
December 14, 2012 at 02:20I can't imagine the holdays without decorations though I think this can be a very sad time of year. The cookies look great. I love that you have a variety of textures from the pistachios.
Karen (Back Road Journal) says
December 13, 2012 at 23:55If I lived in your house, I would be so happy with your last four cookie recipes. On the other hand, I would probably gain some weight during the time they were available. Wonderful cookies.
mividaenundulce says
December 13, 2012 at 22:58What a perfect cookie recipe, this is something that I'm sure I can make. I always have problems with the rolling ones, and royal icing, so this is just for me. Thanks.
ahu says
December 13, 2012 at 19:27Yum! Amazing!
Guru Uru says
December 13, 2012 at 19:17What a fantastic gift for Christmas time 😀
Looks awesome!
Cheers
Choc Chip Uru
Angie's Recipes says
December 13, 2012 at 13:45These are definitely a must-bake during the X'mas season over here in Germany. I love that you used pistachio in it.
Renee Dobbs says
December 13, 2012 at 12:56My husband loves pistachios. You should see the smile on his face when I buy them. I know he would love these cookies.
Family Foodie says
December 13, 2012 at 09:32This is my kind of cookie. I love Pistachios!
e / dig in says
December 13, 2012 at 04:00at first glance at your picture i thought they were the greek shortbread biscuits, kourambiethes (which i ate many, many of in greece years ago) – an almond shortbread. yummo!
yummychunklet says
December 13, 2012 at 03:29What yummy cookies. Very Christmas-y!
Medeja says
December 13, 2012 at 01:44Actually yes.. pistachio was a key work in the post name 😀 These cookies look cute and addictive 🙂
Carol | a cup of mascarpone says
December 12, 2012 at 23:56These are heavenly, Paula! What an awesome, flavorful recipe twist on a delicious classic Christmas cookie!