Slice and bake lemon pistachio cookies! They’re perfectly crisp, deliciously buttery, and tender with a sweet and tangy flavor. You’ll love the crunchy yet tender pistachios in every bite. This one is different yet worthy of adding to your holiday cookie tray.
Crush pistachios. Take pistachios in a food processor jar. Run it until they are coarsely ground.
Make the dough in a food processor. Add flour, cornstarch, baking powder, sugar and lemon zest. Pulse it a couple of times so everything is mixed.
Add cold butter. Pulse until the butter gets a coarse breadcrumbs-like texture.
Add milk. Pulse again until the mixture comes together still crumbly.
Shape into a log. Dump the dough mixture on a work surface (or silicone mat). Just pinch and gather the dough using your hands (do not knead).
Shape into 1 ½ inches diameter of log. If coating with more pistachios then do that at this time. Spread the crushed pistachio on the surface, very lightly grease the surface of the log and roll the log into the pistachio to cover the entire surface evenly.
Chill, Slice & Bake. Wrap the log using plastic wrap and chill in the refrigerator for around 30 minutes.
Preheat the oven to 350F (180C). Like a baking sheet with parchment paper and keep it ready.
Remove the wrap and cut it into slices (less than ½ inch thick). You’ll get 24 slices from this one log.
Arrange them a few inches apart on a prepared sheet.
Bake in preheated oven for 15 minutes.
Let them cool in the pan itself for 5-10 minutes and then transfer them to a cooling rack to cool down completely.
Notes
Always use cold butter as it gives a crisp and flaky texture to these pistachio cookies.
Be sure to chill the log so it’s easy to cut into slices.
You can cut into thick cookies (no more than ½ inch) and if so increase the baking time slightly.
Drizzle or dip the cookies with/in melted white chocolate.