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Categories:
flour baking powder butter sugar lemon zest eggs egg whites vanilla pistachio nuts powdered sugar lemon zest lemon juice
Viewed: 37 - Published at: 8 years agoIngredients
- 2 cups flour, all-purpose
- 2 teaspoons baking powder
- 1/4 cup butter room temperature
- 23 cup sugar
- 1 1/2 teaspoons lemon zest grated
- 1 each eggs
- 2 each egg whites
- 1 teaspoon vanilla extract
- 1/2 cup pistachio nuts shelled, salted, roasted, chopped coarse
- 1 cup powdered sugar sifted
- 1/2 teaspoon lemon zest grated
- 1 tablespoons lemon juice
Method
- In a medium-size bowl, mix flour and baking powder.
- Set aside.
- In a large bowl, beat butter, sugar and lemon zest until well blended.
- Beat in egg then egg whites; beat in vanilla; gradually add flour mixture beating until well blended.
- Stir in pistachios.
- Divide dough in half; on a lightly floured board, shape each half into a long loaf about 1 1/2 inches in diameter.
- Place loaves about 3 inches apart on a greased baking sheet; flatten each loaf to a thickness of about 1/2 inch.
- Bake in a 350~F oven until firm to the touch, 15 to 18 minutes; remove baking sheet from oven.
- Cut hot loaves crosswise into about 1/2 inch thick slices; turn slicescut side down and spread slightly on TWO baking sheets.
- Return to oven and continue to bake until cookies look dry and are lightly browned, about 10 more minutes; transfer cookies to wire racks and let cool completely.
- Prepare Lemon Icing; Make Lemon Icing In a small bowl, stir together the sugar and lemon zest; add just enough lemon juice to give icing a good spreading consistency.
- Spread icing over about 1 inch of one end of each cookie; let stand until icing is firm, about 15 minutes.
- Store airtight.
