Pistachio Lime Cookies

Name: Pistachio Lime Cookies
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 42
Cuisine: Global
Ingredients: 0 teaspoons natural almond extract; 2 teaspoons baking powder; 5 egg yolks; 1 liters all-purpose flour; 177 milliliters fresh lime juice; 118 milliliters lime zest, about 6 to 8 limes; 170 grams shelled pistachios; 2 teaspoons salt; 710 milliliters sugar; 473 milliliters (4 sticks) unsalted butter, cut into 1-inch cubes, chilled; 2 teaspoons vanilla extract

Pistachio Lime Cookies requires around 1 hour and 15 minutes from start to finish. This recipe makes 42 servings with 213 calories, 3g of protein, and 11g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. Only A mixture of lime zest, baking powder, egg yolks, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a dessert. It is a good option if you're following a lacto ovo vegetarian diet. If you like this recipe, you might also like recipes such as Pistachio Key Lime Shortbread Cookies, Pistachio Lemon Lime Shortbread Cookies, and Lime-pistachio Tart.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

In a food processor work bowl, add sugar and lime zest. Process until sugar and zest are well mixed, about 20 seconds.

Ingredients you will need

Lime Zest

Sugar

Equipment you will use

Food Processor

Bowl

Scrape into a large mixing bowl. Reserve about 1/2 cup of lime sugar in a separate bowl for later use.

Ingredients you will need

Sugar

Lime

Equipment you will use

Mixing Bowl

Add flour, baking powder and salt into food processor and pulse briefly to mix.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add cold butter into food processor with flour mixture and 3 ounces of the pistachios. Process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 seconds.

Ingredients you will need

Pistachio Nuts

Cornmeal

Butter

All Purpose Flour

Equipment you will use

Food Processor

Add remaining pistachios and mix briefly, about 5 seconds.

Ingredients you will need

Pistachio Nuts

Pour this mixture into the sugar and lime mixture in the large mixing bowl and set aside.

Ingredients you will need

Sugar

Lime

Equipment you will use

Mixing Bowl

In a medium bowl, mix egg yolks, vanilla extract, almond extract, and lime juice together.

Ingredients you will need

Vanilla Extract

Almond Extract

Lime Juice

Egg Yolk

Equipment you will use

Bowl

Using an electric mixer with a paddle attachment, pour in the lime/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lime juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.

Ingredients you will need

Lime Juice

Butter

Dough

All Purpose Flour

Sugar

Lime

Egg

Equipment you will use

Hand Mixer

Blender

Bowl

Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lime sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick.

Ingredients you will need

Ice Cream

Dough

Sugar

Water

Lime

Roll

Equipment you will use

Ice Cream Scoop

Baking Sheet

Bowl

Bake the cookies until slightly browned, about 15 minutes.

Ingredients you will need

Equipment you will use

Oven

Remove the parchment paper with the cookies from the tray to a cooling rack and cool.

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Equipment you will use

Baking Paper

Wire Rack

Equipment

Ingredients

Servings:

0teaspoons

natural almond extract 2teaspoons

baking powder 5

egg yolks 1liters

all-purpose flour 177milliliters

fresh lime juice 118milliliters

lime zest, about 6 to 8 limes 170grams

shelled pistachios 2teaspoons

salt 710milliliters

sugar 473milliliters

(4 sticks) unsalted butter, cut into 1-inch cubes, chilled 2teaspoons

vanilla extract

Recommended wine: Cream Sherry, Madeira, Prosecco

Cream Sherry, Madeira, and Prosecco are my top picks for Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.