Lemon Pistachio Sugar Cookies

Lemon Pistachio Sugar Cookies

Citrus is a year-round flavor.

The recipe below for Lemon Pistachio Sugar Cookies is adapted from Sally’s Baking Addiction, here.

Ingredients

• 2 and 1/4 cups (270g) all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 3/4 cup (170g) unsalted butter, softened to room temperature

• 3/4 cup (150g) granulated sugar

• Zest of one lemon

• 1 large egg, at room temperature

• 2 teaspoons vanilla bean paste or vanilla extract

• 1 teaspoon lemon extract

Instructions

1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.

4. Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.

5. Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.

6. Once chilled, preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough.

7. Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.

8. To decorate, drizzle melted white chocolate or royal icing over the cookies. Sprinkle with sanding sugar and finely chopped pistachios.