Pistachio Lemon Cookies Recipe
Pistachio Lemon Cookies are a perfect combination of tangy lemon zest and the nutty richness of pistachios. These soft, melt-in-your-mouth cookies are ideal for summer snacking or as a delightful treat for your tea party. With a balance of citrusy freshness and the natural sweetness of honey, these cookies are sure to impress! Whether paired with masala tea or a steaming cup of filter coffee, they’ll elevate your tea-time experience.
Ingredients
| Ingredient Name | Quantity |
|---|---|
| All-purpose flour (maida) | 1 ¾ cups |
| Baking powder | 1 tsp |
| Salt | ½ tsp |
| Butter | ½ cup (softened at room temperature) |
| Sugar | ½ cup |
| Honey | ⅓ cup |
| Hung curd | 3 tbsp |
| Lemon zest | 1 tsp |
| Lemon juice | 1 tbsp |
| Pistachios (ground) | ¼ cup |
| Icing sugar (for garnish) | As required |
Preparation Time & Cook Time
| Task | Time |
|---|---|
| Preparation Time | 20 minutes |
| Chilling Time | 2–3 hours |
| Baking Time | 10–12 minutes |
| Total Time | Approximately 3 hours |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 2 g |
| Carbohydrates | 16 g |
| Sugars | 10 g |
| Fat | 8 g |
| Saturated Fat | 5 g |
| Fiber | 1 g |
| Sodium | 100 mg |
Instructions
-
Sieve the Dry Ingredients
- Begin by sifting the all-purpose flour, baking powder, and salt into a large mixing bowl. This ensures the cookies are light and evenly textured. Set the dry mixture aside.
-
-
Prepare the Wet Mixture
- In another bowl, beat the softened butter and sugar together using a hand blender until the mixture becomes light and fluffy. This step incorporates air into the mixture, resulting in soft cookies.
- Add the hung curd, honey, lemon zest, and freshly squeezed lemon juice to the butter-sugar mixture. Mix well until everything is thoroughly combined.
-
Combine the Mixtures
- Gradually add the dry ingredients to the wet mixture. Mix gently using a spatula until a soft dough forms. Be careful not to overmix.
- Fold in the ground pistachios to infuse the dough with a rich, nutty flavor.
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Shape and Chill
- Divide the dough into small, even-sized balls (about 1½ inches in diameter). Flatten them slightly with your palms.
- Wrap the cookie dough balls in cling film and refrigerate for 2 to 3 hours. This chilling process is essential to firm up the dough and prevent spreading during baking.
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Preheat the Oven
- About 15 minutes before baking, preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper to prevent the cookies from sticking.
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Bake the Cookies
- Arrange the chilled cookie balls on the prepared baking sheet, leaving some space between each cookie for even baking.
- Place the tray in the preheated oven and bake for 10 to 12 minutes, or until the edges turn a light golden brown. Avoid overbaking to maintain the soft texture.
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Cool and Serve
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes.
- Transfer them to a wire rack to cool completely. Dust with icing sugar for a touch of elegance before serving.
Serving Suggestions
Pistachio Lemon Cookies are best enjoyed fresh with a cup of aromatic masala tea or a creamy filter coffee. They are also an excellent addition to a dessert platter for parties or celebrations.
Pro Tips
- Zest Smartly: When zesting the lemon, ensure you only scrape the outer yellow layer and avoid the bitter white pith.
- Perfectly Ground Pistachios: Use a food processor to grind the pistachios to a coarse powder. For extra flavor, lightly toast the pistachios before grinding.
- Chill for Consistency: Chilling the dough helps the cookies retain their shape and prevents excessive spreading during baking.
These Pistachio Lemon Cookies combine simple ingredients with delightful flavors to create a snack that’s bound to become a family favorite. Let the bright, zesty aroma of these cookies fill your kitchen, and savor every bite!
