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Lemon Pistachio Cookies
Makes 4 Dozen Cookies
*2 cups all-purpose flour
*1/2 teaspoon baking powder
*1/2 teaspoon salt
*1 1/2 sticks (3/4 cup) unsalted butter, softened
*1 cup sugar
*1 large egg, room temperature
*1/2 teaspoon vanilla
*1 cup chopped pistachios
*1 teaspoon lemon zest
*Coarse sugar (optional)
*1/2 cup Stonewall Kitchen White Chocolate Orange Sauce
*2 teaspoons unsalted butter, softened
*1/4 cup confectioners sugar
1Whisk together flour, baking powder and salt in a small bowl.
2Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined. Stir in pistachios and lemon zest.
3Form dough into a 12" log (2" in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours.
4Put oven racks in upper and lower thirds of oven and preheat oven to 375F degrees.
5Cut enough 1/8"- to 1/4"-thick slices from log with a heavy knife to fill 2 ungreased large baking sheets, arranging slices about 1 inch apart (chill remainder of log, wrapped in plastic wrap). If garnishing with coarse sugar, sprinkle slices with it.
6Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12-15 minutes total. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
7Mix White Chocolate Orange Sauce, butter and confectioners sugar until smooth. Drizzle over the cooled cookies.
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