We are excited to share this wonderful cookie recipe with you! Rita, a dear friend and great baker/cook, is our source for this yummy treat—thank you! These were a hit at our Design Studio Fall event ...
- 1 cup butter
- 1 cup sugar
- 1 egg
- ½ tsp. pure vanilla extract
- 1 T. grated lemon peel (yellow portion only)
- 2 cups all purpose flour
- ¼ tsp. baking powder
GLAZE:
- ¾ cup sifted confectioners’ sugar
- 3 T. lemon juice
- ½ cup chopped shelled pistachios
Beat butter and sugar in large bowl with electric mixer until light. Beat in egg, vanilla and lemon zest.
In small bowl, mix flour with baking powder. Stir into batter. Form dough into cylinders about 2 inches by 6 inches in length. Wrap in waxed paper. Refrigerate or freeze 1 to 2 hours until firm.
Slice into ¼ inch rounds. Arrange on baking sheets lined with parchment paper. Bake in a preheated 350-degree oven for 9 to 12 minutes or until cookies are just beginning to turn golden. Cool on wire racks.
Prepare glaze by combining confectioners’ sugar with lemon juice. Brush on tops of cookies. Sprinkle with pistachios.
NOTES:
Instead of an electric mixer, a food processor was used. Silpat baking sheet liners were used instead of parchment.
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