Keywords
Search:

Cookie recipe: Lemon Pistachio Buttercream Cookies

By The Canadian Living Test Kitchen

Tested till perfect

86 people added this to their Recipe Box
Bookmarks
Cookie recipe: Lemon Pistachio Buttercream Cookies

This recipe makes 48 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info

Per cookie: about -
cal 95
pro 1 g
total fat 5 g
sat. fat 3 g
carb 12 g
fibre 0
chol 14 mg
sodium 31 mg
% RDI: -
calcium 1
iron 2
vit A 4
folate 5

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.

Ingredients

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

Preparation

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.)

Source : Canadian Living Magazine: December 2006

Related content

Contests

All contests



Most popular videos

  • Slow Cooker Butter Chicken

    We've married our sumptuous butter chicken recipe with the ease of the slow cooker to create the ultimate Slow Cooker Butter Chicken. Food director Annabelle Waugh walks you through the steps in this video for a restaurant-worthy dinner every time.

  • Slow cooker pulled pork

    Watch how to create this tender, succulent pulled pork recipe with minimal effort and positive results every time.

  • 5 effective ab exercises

    Canadian Living fitness expert Pamela Mazzuca Prebeg shows you how to tone your abs with five exercises you can do at home.