These simple delightful Lemon Pistachio Cookies have buttery melt in your mouth centers similar to a shortbread, but a thickness that offers more then just a cookie.
The fresh and nutty flavour of pistachios added to this recipe works really well with lemon and at the same time it creates a crunch. I would like to add coconut the next time I make these cookies, as it will again add a chewy texture to this already delicious cookie. Feel free to add other nuts, such as walnuts, pecans or sunflower seeds would work well.
Helpful Tips:
Spelt Flour: I added spelt flour in addition to the all-purpose flour for this recipe, as I am a fan of spelt flour. Light spelt flour is a great substitution for all-purpose. Spelt flour has many health benefits, which include iron, magnesium and zinc. But the main reason I use it is for digestion, as it is a better alternative then all-purpose flour. The next time I make these lovely lemon pistachio cookies, I plan to use only spelt flour and add coconut.
Butter: adds a rich flavour and substance to this cookie
Lemon: gives these cookies that citrus tang that I happen to love
Sugar: my go to sugar is the raw fine sugar for baking, and it is less processed, and sugar is needed in baking for moisture, softness and flavour
Baking powder and soda: are added for height and structure to these cookies
Salt: is a preservative and it brings out the flavours of the other ingredients
Pistachios: I decided to go with this nut for it’s flavour and a change from my go to nut walnut
I used a ice cream scoop to form these cookies and this is why these cookies are thicker then your regular cookie. By creating a thicker cookie will require a little longer to bake, so keep that in mind.
Lemon Pistachio Cookies
Ingredients
- 2/3 cup unsalted butter
- 1/2 cup raw fine sugar
- 1 tbsp lemon zest
- 1 egg
- 2 tbsp lemon juice
- 1 1/2 cup all-purpose flour (option add 2 1/2 cups all purpose)
- 1 cup light spelt flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup pistachio, ground with a few chopped
- 1/2 cup unsweetened shredded coconut (optional)
Instructions
- With an electric mixer, beat butter,sugar and lemon zest for about a minute or two. Add the egg, and lemon juice and beat until combined.
- In a medium bowl, combine all-purpose flour, spelt flour, baking powder, baking soda and salt. At a low speed, gradually add flour mixture until combined.
- Cover the cookie dough with plastic wrap and refrigerate for a minimum of 1 hour.
- Pre-heat oven to 350°F.
- Using an ice cream scoop as a guide to form the balls, roll each ball into with your hands. Place the cookies 2 inches apart on a prepared baking sheet lined with parchment paper.
- Bake for 12-14 minutes or until the edges and bottom are golden in colour. Remove cookies and place on cooling rack to cool.
Nutrition
Once the cookies have been refrigerator for a minimum of 1 hour, shape them into a ball and flatten them. I used a bottom of a glass, and it worked perfectly. Once they have been in the oven for about 12-13 minutes, check the bottoms and see if they are golden in colour. As we know, ovens tend to be a little different. I kept mind in for 14 minutes.
These cookies remind me of a shortbread with soft melt in your mouth centers. They are quite substantial with a lot of texture and with some chewiness to them. I think this cookie is one that is difficult to describe, and one you just need to give it a try. The lemony flavours are perfect for the hot summer days with a glass of ice tea.
We all like to indulge on a little treat throughout the day and these delightful guilt-free cookies are exactly what we need. If you are craving chocolate, try adding a few dark chocolate chips or chunks to this recipe, as we know we all enjoy a little bit of chocolate. 🙂
