Crispy cookies studded with crunchy pistachios are decorated with a sweet lemon drizzle. To speed up preparation, purchase shelled pistachios at bulk-food stores or ask the family to help hull them.
- Portion size 80 servings
- Credits : Holiday Best: 2000
Line rimless baking sheets with parchment paper, or grease; set aside.
In large bowl, beat butter with sugar until light and fluffy. Beat in eggs, 1 at a time, then lemon rind and vanilla. In separate bowl, whisk together flour, baking powder and salt ; stir into butter mixture. Stir in pistachio nuts.
Divide dough into quarters; with floured hands, shape each into log about 12 inches (30 cm) long. Place 2, about 4 inches (10 cm) apart, on each prepared pan; with hands, flatten to about 3 inches (8 cm) wide, leaving slightly rounded top.
Bake in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, for 30 minutes or until firm and just turning golden. Let cool on pan on rack for 10 minutes. Transfer to cutting board; using serrated knife, cut diagonally into 1/2-inch (1 cm) thick slices. Stand slices upright on same pans. Return to oven; bake, rotating and switching pans halfway through, for 30 to 40 minutes or until dry and crisp. Transfer, cut sides up, to rack set on waxed paper; let cool.
Lemon Drizzle: Meanwhile, in small bowl, whisk icing sugar with enough lemon juice to create smooth liquid; drizzle over cookies. (Make-ahead: Cover and store at room temperature for up to 2 weeks or overwrap and freeze for up to 1 month.)
Nutritional facts <b>Per cookie:</b> about
- Sodium 77 mg
- Protein 2 g
- Calories 99.0
- Total fat 4 g
- Cholesterol 22 mg
- Saturated fat 2 g
- Total carbohydrate 13 g
- Iron 4.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 3.0
- Vitamin C 2.0