Cookie recipe: Lemon Pistachio Buttercream Cookies

Cookie recipe: Lemon Pistachio Buttercream Cookies Author: Canadian Living Credits: Cookie recipe: Lemon Pistachio Buttercream Cookies

This elegant sandwich cookie with sweet filling is much more impressive than difficult to make. For the photo, we scraped a few white chocolate shards onto the tops.

  • Portion size 48 servings
  • Credits : Canadian Living Magazine: December 2006

Ingredients

  • 3/4 cups butter softened
  • 3/4 cups granulated sugar
  • 1 egg
  • 2 teaspoons grated lemon rind
  • 2 teaspoons lemon juice
  • 2 cups all-purpose flour
Garnish:
  • 2 oz white chocolate melted
  • 3 tablespoons shelled pistachio nuts chopped
White Chocolate Buttercream:
  • 1/4 cup butter softened
  • 1 cup icing sugar
  • 1 teaspoon grated lemon rind
  • 2 teaspoons lemon juice

Method

Line 2 rimless baking sheets with parchment paper or grease; set aside.

In large bowl, beat butter with sugar until fluffy; beat in egg and lemon rind and juice. Stir in flour in 2 additions to make smooth dough. Divide in half and shape into discs; wrap and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Between waxed paper, roll out each disc to 1/4-inch (5 mm) thickness. Using floured fluted 2-inch (5 cm) oval or 1-1/2-inch (4 cm) round cookie cutter, cut out shapes, rerolling scraps; slide onto baking sheet and refrigerate until firm, about 30 minutes. Place cookies, about 1 inch (2.5 cm) apart, on prepared pans.

Bake in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, until crisp and golden on edges, about 15 minutes. Let cool on pans on racks for 2 minutes; transfer to racks and let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 3 days or freeze for up to 1 month.)

White Chocolate Buttercream: Meanwhile, in bowl, beat butter with sugar until fluffy; beat in white chocolate and lemon rind and juice. Spread scant 1 tsp (5 mL) onto bottoms of half of the cookies; sandwich with remaining cookies.

Garnish: Drizzle tops with white chocolate; sprinkle with nuts. Refrigerate until firm, about 1 hour. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week.)

Nutritional facts <b>Per cookie:</b> about

  • Sodium 31 mg
  • Protein 1 g
  • Calories 95.0
  • Total fat 5 g
  • Cholesterol 14 mg
  • Saturated fat 3 g
  • Total carbohydrate 12 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cookie recipe: Lemon Pistachio Buttercream Cookies

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