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Categories:
pistachios unsalted butter sugar egg lemon juice all-purpose lemon zest baking powder salt sherry preserves
Viewed: 59 - Published at: 5 years agoIngredients
- 1 1/2 cups shelled pistachios
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 Tbs. lemon juice
- 3 cups all-purpose flour
- 2 tsp. grated lemon zest
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 1/4 cups sherry preserves
Method
- Process pistachios in food processor 1 minute, or until finely ground.
- Transfer to bowl, and set aside.
- Cream butter and sugar in food processor 30 seconds, or until fluffy.
- Add egg and lemon juice; pulse 15 seconds, or until combined.
- Scrape down.
- Add pistachios, flour, lemon zest, baking powder, and salt.
- Pulse 15 seconds more, or until combined and dough starts to clump together.
- Divide dough in half, flatten into 2 disks, wrap in plastic wrap, and refrigerate 1 hour, or until firm.
- Preheat oven to 350F.
- Roll out 1 dough disk on sheet of lightly floured parchment paper, to about 1/8-inch thick.
- Transfer parchment and cookie dough onto cookie sheet and cover with plastic wrap.
- Place in freezer 5 to 8 minutes to firm up.
- Cut out cookies with 2-inch cutter, and place 1-inch apart on parchment paperlined baking sheets.
- Reroll scraps, and repeat.
- Bake 12 minutes, or until edges are golden.
- Transfer to wire rack to cool.
- Repeat with remaining dough disk.
- Spread 1 tsp.
- preserves on each of 24 cookies.
- Top with remaining cookies.
