LEMON-GLAZED PISTACHIO SHORTBREAD COOKIES
The fresh lemon juice and lemon zest give these crisp and buttery shortbreads a zesty kick.
Provided by Sara Quessenberry
Time 1h45m
Yield Makes 40 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, and salt.
- Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer with a large bowl, beat the butter and 1 cup of the confectioners' sugar on medium speed until smooth. With the mixer on low speed, gradually mix in the flour mixture until just combined and it holds together when squeezed (it will be slightly crumbly). Stir in the pistachios.
- Gather the dough into a disk. On a lightly floured surface, roll the dough out to a generous 1/4 inch thick. Cut into rounds with a 1 1/2-inch cookie cutter and place 2 inches apart onto the prepared baking sheets, rerolling and cutting the scraps as necessary. Refrigerate until firm, about 30 minutes.
- Bake until the edges are set and light golden brown, 12 to 15 minutes. Transfer to a wire rack and let cool completely.
- Meanwhile, in a medium bowl, whisk together the remaining 1 1/2 cups confectioners' sugar, lemon zest, and lemon juice until smooth. Place the wire rack over a baking sheet to catch any drips. Dip the tops of the cookies into the glaze and place on the rack. Let set for 15 minutes.
LEMON AND PISTACHIO COOKIES
this recipe is by sanjev kapoor i was really tempted to try it these cookies are a treat for the eyes im posting this recipe here for safe keeping
Provided by jas kaur
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- preheat oven to 180*c grease a baking tray
- sieve flour, cornflour, baking powder n salt in a bowl.
- add butter n mix with fingertips till mixture resembles bread crumbs.
- add sugar lemon rind n mix.
- add milk n mix into a dough
- roll into a cylinder n refrigerate for 15 minutes.
- cut into half inch thick roundels n press slightly with palms n press each cookie in the coarsely ground pistachios.
- place the cookie the pistachio side up on the baking tray leaving sufficient space between each cookie.
- bake for 20 minutes.
- cool on a wire rack n store in an airtight container.
Nutrition Facts : Calories 420.7, Fat 22.3, SaturatedFat 13.1, Cholesterol 54, Sodium 416.5, Carbohydrate 52.8, Fiber 1.4, Sugar 27.8, Protein 4.1
PISTACHIO-LEMON BARS
These delightful and easy lemon bars have everything the traditional ones do - tang, sweetness and a buttery base - plus the added benefit of pistachios folded into the filling and the crust.
Provided by Molly O'Neill
Categories easy, weekday, dessert
Time 45m
Yield 16 servings
Number Of Ingredients 13
Steps:
- To make crust, preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper (if using foil, lightly butter it). Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup (if it sticks, place a piece of parchment paper on the dough before pressing). Bake until lightly browned, about 20 minutes.
- Meanwhile, whisk together the filling ingredients. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes. Let cool completely. Sprinkle with confectioners' sugar and cut into 2-inch squares.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 50 milligrams, Sugar 15 grams, TransFat 0 grams
PISTACHIO LEMON DROPS
Citrus and nuts, two traditional holiday ingredients, come together in these easy-to-make cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Put egg white and salt in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium-high speed until stiff peaks form. Reduce speed to medium; mix in nuts and sugar, then flour and lemon juice.
- Using a 1 1/4-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until edges are golden, 10 to 12 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
LEMON PISTACHIO PRETZEL COOKIES
Now fully immersed in the delights available on this site, I rarely buy cookbooks for baking anymore. A recent trip to a gem of a cookbook shop located in the Village, I stumbled on this little chubby book with the most unusual cookie recipes. This one stuck me immediately and alone may be worth the price. Saving this for my holiday trays but may just break down and make them sooner.
Provided by justcallmetoni
Categories Dessert
Time 50m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, beat together the butter at medium to high speed for 30 seconds.
- Add the confectioners sugar and lemon peel,continuing to beat until combined.
- Beat in the egg and lemon extract.
- Beat in as much of the flour as you can using your mixer. When no longer able, use a large wooden spoon to mix in the rest by hand.
- Divide dough in half and wrap in plastic wrap. Chill for 30 to 60 minutes.
- Pre-heat oven to 375 degrees.
- After chilling, take each disk and roll into a 12 inch long log. Snip each log into 24 1/2 inch pieces.
- Take each cookie nugget and roll into an 8 inch long rope. Form a pretzel shape by bringing the piece together to form a circle with about a 1 inch tails on either side. Take each of the ends and cross it over the circle and attach to the opposite side. Press lightly to seal.
- Place the "pretzels" 2 inches apart on baking sheets lightly treated with cooking spray. Bake for 8 to 10 minutes until golden brown. remove from pan and let cookies cool on a rack.
- To prepare the glaze, mix together the confectioners sugar, lemon juice and enough water to achieve a glaze consistency. Brush each cookie with the glaze. While the glaze is still wet, sprinkle chopped nuts on top.
- Let stand until glaze has set.
Nutrition Facts : Calories 75.3, Fat 3.4, SaturatedFat 1.9, Cholesterol 12, Sodium 2, Carbohydrate 10.5, Fiber 0.2, Sugar 6.2, Protein 0.9
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