Holiday love comes in diverse forms. Meaningful gestures, well intentioned help and edible gifts from my kitchen. They herald my love along with each bite. Meeting friends for lunch and handing over a little bag of goodies is my schtick.
Sugar cookies made with pistachio powder have a charm of their own. A tangy lemon icing with more pistachio takes it over the top. What more damage can a little more butter and sugar do for you this December? Tis the season to be merry and eat another cookie!
PISTACHIO SUGAR COOKIES
Makes 25-30 cookies
2 1/2 cups All Purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Kosher Salt
1 cup Butter ( 2 sticks)
3/4 cup Sugar
1 Egg
1 teaspoon Vanilla Extract
1/2 cup Pistachios
ICING
1 cup Confectioner's Sugar
2 tablespoons Corn Syrup
2 tablespoons Lemon Juice
Pistachio Powder
Bring butter and egg to room temperature. Butter should be soft.
Grind pistachio till they are almost like powder. It is okay if you have small pieces in the mix. Keep 2 tablespoons aside in a bowl.
Whisk flour, baking powder and salt in a bowl.
Cream butter and sugar till light and fluffy about 2-3 minutes. Use a stand mixer or hand mixer.
Add egg and vanilla and beat till well mixed.
Add flour mix. Beat on lowest speed till just combined.
Add pistachio powder and beat dough for 20 seconds.
Scrape the dough into a plastic bag. Flatten the dough and refrigerate for 1 hour.
Heat oven to 350F/180C.
Scatter a little flour on your counter.
Roll dough out till is is 1/4 inch thick.
Use a 3" cutter to make the cookies. Wipe the cutter clean if the dough sticks to the cutter. Lay the cookies on parchment or silicone lined baking sheets.
Gather dough scraps, roll and cut again until you have used up all the dough.
Bake cookies for 13 minutes.
Cool cookies on a wire rack.
Make the icing by mixing sugar, corn syrup and lemon juice.
When cookies are cool, spoon the icing over cookies.
Sprinkle pistachios over icing.
Allow the icing to set before you package the cookies.
Enjoy!
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