Pistachio Butter Cookies are one of the easiest and most delicious ever. Laced with lemon, they are sensationally nutty, melt-in-your-mouth and perfect for gift giving.
- 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)
- 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.
Tips & tricks for making the pistachio butter cookies:
- Creaming: butter should be soft, so you can use a spatula to mix it with the sugar, no need for beating.
- Flavoring: I use lemon zest and add it to the butter mixture (image 1).
- Flour: when the flour is added it will look like it’s too much and that it will never come together into a cohesive dough (image 2). It will, just be patient.
- Pistachios: they’re added last (image 3), and again, it might feel as though you won’t be able to mix them well. Trust me that it does bind into a wonderful greenish mixture (image 4).
- Keeping: the dough can, at this point, be refrigerated for 3 days or frozen for up to 3 weeks. Always well wrapped in plastic wrap. Make sure no air is in contact with the dough or it will dry out in those spots.
Keywords: butter balls, pistachio cookies, pistachio butter cookies