Pistachio Butter Cookies (glazed or with powdered sugar)
These pistachio cookies are buttery, sensationally nutty, with a hint of lemon. They almost melt-in-your-mouth, have great texture from the ground nuts and make the best holiday gift.
Servings 3 dozen
Ingredients
For the pistachio cookie dough:
- 1 cup butter at room temperature
- 4 tablespoons powdered sugar
- ½ teaspoon lemon zest from about ½ lemon
- ¼ teaspoon vanilla extract optional
- 2 cups all-purpose flour
- ¾ cup ground pistachios lightly toasted
For the coating:
- ½ cup powdered sugar for rolling
- 1 tablespoon lemon juice if glazing them
Instructions
For the cookies:
- In a large bowl, beat 1 cup butter and 4 tablespoons powdered sugar until creamy and smooth.
- Add ½ teaspoon lemon zest and ¼ teaspoon vanilla extracta and beat well.
- Add 2 cups all-purpose flour, 1 cup at a time, and then ¾ cup ground pistachios. Mix just until smooth. Don't overdo it. If mixing by hand with a rubber spatula, it will take a few minutes and feel as though it is too much flour and nuts. But it will all integrate eventually.
- Gather into a ball, wrap in plastic and refrigerate for at least 3 hours.
- Preheat the oven to 350ºF (180°C).
- Line baking sheets with parchment paper.
- Roll portions of cold dough between your palms to form balls the size of walnuts.
- Place 1-inch apart on the lined baking tray. At this point, they can be frozen (see Notes below).
- Bake for about 15 minutes, until they begin to brown around the edges and crack.
For the coating:
- First option: roll the cookies in extra powdered sugar while still warm, to coat completely.
- Second option: prepare the glaze by mixing ½ cup powdered sugar with 1 tablespoon lemon juice until smooth. Adjust the amount of juice so it's like thick honey. Drizzle over the cooled cookies and sprinkle with chopped pistachios.
Notes
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Freezing: you can make them ahead, form the balls, and freeze them in a tray. When completely frozen, transfer them to a bag or smaller container. You can bake them directly on a parchment-lined or greased cookie sheet, no need to thaw them. They might need an extra minute or two in the oven.
Storage: they keep well for 2-3 days at room temperature in a tin, cookie jar, or an airtight container. After that, refrigerate them for a week or freeze them for a month.
Gift giving: these are very popular during the holidays because they're crowd-pleasers and travel well.
Flavorings: add another extract, such as orange blossom water, to the batter. Or spices, such as cardamom or cinnamon, that pair well with pistachios.
