Level: | Intermediate |
Total: | 1 hr 15 min |
Prep: | 30 min |
Inactive: | 30 min |
Cook: | 15 min |
Yield: | 3 dozen (1 1/2-inch) cookies |
Ingredients
- 3 cups sugar
- 1/2 cup lime zest, about 6 to 8 limes
- 4 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 2 cups (4 sticks) unsalted butter, cut into 1-inch cubes, chilled
- 6 ounces shelled pistachios
- 5 egg yolks
- 2 teaspoons vanilla extract
- 1/8 teaspoon natural almond extract
- 3/4 cup fresh lime juice
Instructions
- Preheat oven to 350 degrees F.
- In a food processor work bowl, add sugar and lime zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lime sugar in a separate bowl for later use.
- Add flour, baking powder and salt into food processor and pulse briefly to mix. 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. Add remaining pistachios and mix briefly, about 5 seconds. Pour this mixture into the sugar and lime mixture in the large mixing bowl and set aside.
- In a medium bowl, mix egg yolks, vanilla extract, almond extract, and lime juice together.
- 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.
- 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. Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool.
Nutrition Facts
Serving Size | 1 of 36 servings |
Calories | 247 |
Total Fat | 13 g |
Saturated Fat | 7 g |
Carbohydrates | 31 g |
Dietary Fiber | 1 g |
Sugar | 17 g |
Protein | 3 g |
Cholesterol | 47 mg |
Sodium | 115 mg |
Reviews
A few notes:
This recipe does not make 3 dozen. If you make your cookie balls about the size of a walnut, you end up with at least 6 dozen.
When you press down the cookies with a water glass, dip the bottom of the glass in your lime sugar to prevent the glass from sticking to the cookies.
Make more lime sugar so you can set more aside. I think at least another half of a cup of lime sugar for dipping. I ran out and just used white sugar for a good portion of the cookies.
Overall fabulous and highly recommended!!!
Directions were a bit hard to follow (as I do not currently have a food-processor). However over came the hinderance just fine, using my hands, and a good hand held mixer! 🙂
This recipe might have taken a lot longer to prepare than the 30 mins. the recipe suggested, but I also did a different variation for preparing the cookies.
Overall, these Pistachio-Lime cookies are an enjoyment to nibble on. You can’t find that flavor packed in a box.
Cheers!