Pistachio Lime Cookies
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 cups
Sugar4.5 cups
All-Purpose Flour1.5 tsps
Baking Powder1.5 tsps
Salt170 g
Shelled Pistachios2 tsps
Vanilla Extract3 cup
Lime Juice (fresh)Directions:
1
Preheat oven to 350 degrees F
2
In a food processor work bowl, add sugar and lime zest
3
Process until sugar and zest are well mixed, about 20 seconds
4
Scrape into a large mixing bowl
5
Reserve about 1/2 cup of lime sugar in a separate bowl for later use
6
Add flour, baking powder and salt into food processor and pulse briefly to mix
7
Add cold butter into food processor with flour mixture and 3 ounces of the pistachios
8
Process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 seconds
9
Add remaining pistachios and mix briefly, about 5 seconds
10
Pour this mixture into the sugar and lime mixture in the large mixing bowl and set aside
11
In a medium bowl, mix egg yolks, vanilla extract, almond extract, and lime juice together
12
Using an electric mixer with a paddle attachment, pour in the lime/sugar and flour/butter mixture and stir until combined, about 15 seconds
13
Then, while the mixer is still running, slowly add egg/lime juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds
14
Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes
15
Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets
16
Take the dough balls and roll the tops into the reserved lime sugar
17
Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick
18
Bake the cookies until slightly browned, about 15 minutes
19
Remove the parchment paper with the cookies from the tray to a cooling rack and cool