Serves 24
35 min
Pistachio Cookies (Egg Less)
Recipe GLPR4602d59d2c78e8
Delicate, buttery pistachio cookies with a tender crumb and bright lemon zest flavor. This egg-free recipe creates a shortbread-style cookie that's perfect for tea time or as a simple homemade treat. Chilled butter and a quick chill time ensure a crumbly dough that bakes into beautifully golden cookies with crisp edges.
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Ingredients
1 cup All purpose flour
1 teaspoon Baking powder
½ cup Unsalted butter, cut into small pieces and chilled
2 tablespoons Corn starch
1 lemon Lemon zest
1½ tablespoons Milk
25 Pistachios, roughly chopped
¼ teaspoon Salt
½ cup Granulated sugar
Directions
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a bowl, combine all purpose flour, corn starch, baking powder, salt, and sugar. Mix together thoroughly until well incorporated.
Add the chilled butter pieces to the flour mixture. Using your fingertips or a fork, work the cold butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
Add the roughly chopped pistachios and lemon zest to the mixture. Toss to distribute evenly.
Pour in the milk and gently mix until the dough just comes together. Do not overwork.
Shape the dough into a log approximately 1½ inches in diameter.
Wrap the log in parchment paper and place in the freezer for 20 minutes to firm up. (Alternatively, refrigerate overnight and bake the next day.)
Remove the chilled log from the freezer. Using a sharp knife, slice into ¼-inch thick rounds.
Arrange the slices on the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading.
Bake for 14–15 minutes, until the edges are light golden brown.
Allow cookies to cool on the baking sheet for 3–4 minutes, then transfer to a cooling rack and cool completely before serving.
