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Dessert
Eureka Lemon Pistachio Cookies
Whoever first combined lemon and pistachio into crumbly buttery cookies must’ve surely had a eureka moment. This recipe combines Eureka lemons, earthy pistachios and Tillamook Extra Creamy Unsalted Butter for the ideal treat to set out or save all for yourself.
42MINserves 40-60 cookies (depending on how small/big you make them)
Ingredients
2 1⁄2cups all-purpose flour
½ tsp baking powder
½ tsp sea salt
1 cup Tillamook Extra Creamy Unsalted Butter, softened
1 1⁄3cup granulated sugar
1 large egg
1 tsp vanilla extract
3 tbsp Eureka lemon zest (about 3 lemons)
2 tbsp Fresh-squeezed Eureka lemon juice
¼ cup coarse sugar
¼ cup finely chopped pistachio
Preheat oven to 350ºF. Line cookie sheets with parchment paper or nonstick baking mat.
Stir flour, baking powder and sea salt in a bowl and set aside.
In a separate bowl, cream butter and granulated sugar until light and fluffy. Add egg and mix until well-combined, then add vanilla, lemon zest and lemon juice. Lower mixer speed and slowly add the flour blend. After mixed, let sit for about 3 minutes to allow lemon flavor to develop.
Zest your lemons before you slice and squeeze.
In a separate bowl, blend coarse sugar & finely chopped pistachios.
Depending on how big you make your cookies (or how much pistachio coating you want on the cookies), you may need to double the amount of coarse sugar and finely chopped pistachios you use (so 1/2 cup for each).
Scoop a ½ oz. portion of cookie dough using a small ice cream scoop and roll in the pistachio mixture. Set onto the lined baking sheet, spaced well.
Bake for 10 to 12 minutes, removing just before browning starts.
