Lemon Pistachio Cookies
These summer time lemon soft center buttery cookies melt in your mouth.
Servings: 22 cookies
Calories: 139kcal
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
Calories: 139kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 89mg | Potassium: 44mg | Fiber: 1g | Sugar: 5g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg