Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Dolce: Lemon Pistachio Cookies

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Today’s post is short and sweet. The celebration of citrus-flavored dolce continues with the creation of these lemon pistachio cookies. This recipe incorporates bright citrus flavor in the cookie batter through lemon peel.  The frosting also calls for freshly squeezed lemon juice, adding to the tart goodness of these cookies. They are the perfect treat to serve with tea on a cold, winter’s day like the one we’re having today in Boston! –jacque

Ingredients

{Cookies}

1/2 cup butter

1/2 cup granulated sugar

1/2 cup confectioner’s sugar

1 egg

1/2 cup vegetable oil

1 teaspoon lemon peel

2 1/4 cups flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/4 teaspoon salt

3 tablespoons granulated sugar

{Icing}

2 cups confectioner’s sugar

4 tablespoons fresh lemon juice

3/4 cup pistachios, chopped

Directions

1. Cream together butter, granulated sugar, and confectioner’s sugar using a hand mixer on medium speed.

2. Mix in egg, vegetable oil, and lemon peel into the batter.

3. Add the remaining ingredients (flour, baking soda, cream of tartar, and salt) into the batter using your mixer on low speed until well incorporated. Cover tightly with plastic wrap and refrigerate the dough for at least two hours.

4. When you’re ready to bake, preheat your oven at 325 degrees and cover a baking sheet with parchment paper.

5. On a clean surface, roll out your dough in small batches. I like to use cookie cutters, like the starburst shown here, but you can roll them into small balls to bake them into little circles. Dust the top of each with a sprinkle of granulated sugar. Bake for 10-12 minutes, until golden brown along the edges.

6. While your cookies are baking, mix together your frosting by combining confectioner’s sugar with lemon juice. I use a mini whisk to whip this together.

7. Once your cookies are baked, allow them to cool for at least 10 minutes before icing. After frosting, top with a sprinkle of pistachios before the icing fully sets.

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4 comments on “Dolce: Lemon Pistachio Cookies

  1. Lori Joyal
    March 8, 2013

    Jacque,
    These cookies look lovely AND delicious. Anxious to try them for Easter! I am intrigued by the notion of adding both oil and butter to the dough – I’ve never seen that before. I would imagine these would work equally well with orange juice and orange zest – coupled with pistachios I believe that would be a dynamite combination.
    Lori

    • mezzeanddolce
      March 11, 2013

      Lori! You’ll have to let us know how they turn out. I bet they would be great with orange in lemon’s place!

  2. Pingback: Introducing M & D’s Inspiring Ingredient of the Month: Pistachio! | Mezze & Dolce

  3. Pingback: Inspiring Ingredient: Lemon | Mezze & Dolce

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This entry was posted on March 8, 2013 by in Cookies, Dolce, Uncategorized and tagged , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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