Edible Pioneer Valley reader Geraldine Borrell says, “I make pistachio cookies every year for our family holiday party. The recipe developed from one for a pistachio tart crust that was not appealing, but I love pistachios so wondered how the crust recipe would work as a cookie. It was a hit then and is every year.” These keep well when stored in a tightly sealed cookie tin.
2 cups unsalted roasted pistachios
2¼ cups flour
2 cups plus 2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon finely grated lemon zest
2 sticks plus 2 tablespoons (9 ounces) unsalted butter, softened
2 egg yolks
1 teaspoon vanilla extract
In a food processor, pulse the pistachios until chunky (alternatively, chop them by hand). Transfer to a large bowl and mix with flour, sugar, baking powder, and lemon zest.
Place the butter in the bowl of stand mixer fitted with the paddle attachment. Add the nut-flour mixture and mix slowly until incorporated. Add egg, yolks, and vanilla and mix until evenly combined.
Roll into logs about 2 inches in diameter. Wrap each log in plastic wrap and chill in refrigerator for at least 30 minutes.
Heat oven to 350℉. Remove dough from refrigerator and let sit at room temperature until just soft enough to cut. Use a sharp knife to cut logs into slices about ¼ inch thick. (Geraldine reassures us: “Don’t stress about maintaining a round shape. Crumbs can be pressed onto slices.”)
Bake on parchment-lined baking sheets in the center of oven until golden, about 22–25 minutes. Cool for a few minutes on the baking sheet before removing to cooling rack.