Lemon Pistachio Delight Cookies
Indulge in these refreshing Lemon Pistachio Delight Cookies that deliver a burst of zesty flavor with every bite! Combining the bright essence of fresh lemons with the rich nuttiness of chopped pistachios, these iced cookies are perfect for any occasion. Their tender, soft texture paired with a sweet, tangy frosting makes them a delightful treat for family gatherings or an afternoon snack. This recipe yields approximately 60 cookies, making it ideal for sharing with friends and loved ones. Get ready to impress your taste buds with this irresistible combination of flavors!
60
Servings
40
Calories
14
Ingredients
Ingredients
butter
1/2 cup (softened)
granulated sugar
1/2 cup (for mixing)
powdered sugar
1/2 cup (for mixing)
egg
1 (large)
oil
1/2 cup (vegetable or canola)
grated lemon peel
1 teaspoon (fresh)
all-purpose flour
2 1/4 cups (sifted)
baking soda
1/2 teaspoon
cream of tartar
1/2 teaspoon
salt
1/4 teaspoon
granulated sugar
3 tablespoons (for coating)
powdered sugar
2 cups (for frosting)
fresh lemon juice
3-4 tablespoons (to taste)
shelled pistachios
3/4 cup (coarsely chopped)
Instructions
1
In a large mixing bowl, cream together the softened butter, 1/2 cup of granulated sugar, and 1/2 cup of powdered sugar until light and fluffy.
2
Add the egg, oil, and grated lemon peel to the mixture, and mix until thoroughly combined.
3
In a separate bowl, lightly spoon the all-purpose flour into the measuring cup and level off. Combine the flour, baking soda, cream of tartar, and salt, then gradually add to the sugar mixture, beating until just blended.
4
Cover the dough with plastic wrap and refrigerate it for at least 2 hours. This will make it easier to handle when shaping the cookies.
5
Preheat the oven to 325°F (160°C). Once chilled, shape the dough into 1-inch balls. Place the balls on ungreased cookie sheets, allowing 2 inches of space between each one.
6
Using the bottom of a glass dipped in sugar, gently flatten each cookie into a 2-inch round.
7
Bake in the preheated oven for 9 to 11 minutes, or until the edges of the cookies set and they start to turn light golden brown. Remove from the oven and let them cool on the cookie sheets for 2 minutes before transferring them to wire racks to cool completely.
8
While the cookies are cooling, prepare the frosting by blending together 2 cups of powdered sugar with enough fresh lemon juice to achieve your desired spreading consistency.
9
Once the cookies have cooled completely, spread the lemon frosting on top. Before the frosting sets, sprinkle with coarsely chopped pistachios to add an extra crunch and flavor.
Nutrition Information
1.8
Fat
6
Carbs
0.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Lemon Pistachio Delight Cookies?
They are refreshing, tender, and soft iced cookies that combine zesty fresh lemon flavor with the rich nuttiness of chopped pistachios.
How many cookies does this recipe make?
This recipe yields approximately 60 cookies.
How many calories are in one Lemon Pistachio Delight Cookie?
Each cookie contains 40 calories.
What is the fat content per cookie?
There are 1.8 grams of fat in each cookie.
How many carbohydrates are in each serving?
Each cookie has 6 grams of carbohydrates.
How much protein is in one cookie?
Each cookie provides 0.5 grams of protein.
What temperature should I set the oven to?
Preheat your oven to 325°F (160°C).
How long should the cookie dough be refrigerated?
The dough needs to be covered and chilled in the refrigerator for at least 2 hours.
Why do I need to refrigerate the dough?
Chilling the dough makes it firmer and easier to handle when shaping it into balls.
What size should I shape the dough into?
Shape the chilled dough into 1-inch balls.
How much space should I leave between cookies on the baking sheet?
Place the dough balls 2 inches apart on ungreased cookie sheets.
How do I flatten the dough balls?
Gently flatten each ball into a 2-inch round using the bottom of a glass dipped in sugar.
What is the baking time for these cookies?
Bake the cookies for 9 to 11 minutes.
How can I tell when the cookies are done baking?
The cookies are ready when the edges are set and they just begin to turn a light golden brown.
How long should I let the cookies cool on the sheet?
Allow them to cool on the cookie sheets for 2 minutes before transferring them to wire racks.
What ingredients are needed for the lemon frosting?
The frosting consists of 2 cups of powdered sugar and enough fresh lemon juice to reach a spreading consistency.
When should I apply the frosting?
Wait until the cookies have cooled completely before spreading the lemon frosting on top.
What topping is used for these cookies?
The cookies are topped with 3/4 cup of coarsely chopped shelled pistachios.
When should I add the chopped pistachios?
Sprinkle the pistachios on top of the frosting before it has a chance to set.
What kind of butter should I use?
The recipe calls for 1/2 cup of softened butter.
Which leavening agents are used in this recipe?
This recipe uses 1/2 teaspoon of baking soda and 1/2 teaspoon of cream of tartar.
What type of oil is recommended?
You can use 1/2 cup of vegetable or canola oil.
How much flour is required for the dough?
The recipe requires 2 1/4 cups of all-purpose flour.
What is the best way to measure the flour?
Lightly spoon the flour into the measuring cup and level it off for the most accurate measurement.
Does this recipe use fresh lemon?
Yes, it uses 1 teaspoon of fresh grated lemon peel in the dough and 3-4 tablespoons of fresh lemon juice in the frosting.
How many eggs are in this recipe?
This recipe uses one large egg.
What kind of sugar is in the cookie dough?
The dough contains 1/2 cup of granulated sugar and 1/2 cup of powdered sugar.
How many ingredients are in this recipe total?
There are 14 distinct ingredients used to make the cookies, frosting, and topping.
What is the texture of these cookies?
These cookies are described as having a tender and soft texture.
Should I grease the cookie sheets?
No, the instructions specify using ungreased cookie sheets.