Take two for Pistachios. Buttery and Lemony, these cookies are perfect with a glass Iced tea ! Welcome Summer !
2 cups of flour
1 tsp salt
1tsp baking soda
2 sticks of butter
1 cup granulated sugar
Zest of one medium lemon
1/2 cup ground pistachio nuts
1 Tbsp of lemon juice
Preheat oven to 375F
Mix dry ingredients along with lemon zest in a large bowl.
Cream together butter, sugar and lemon juice in another bowl.
Add the flour mixture to the creamed butter.
Add the th beaten egg and mix to incorporate.
Fold in the ground nuts.
Use a cookie scoop and place dough on cookie sheets 3 inches apart. The cookies will spread out while baking.
Bake for 12mins till golden brown.
Cool on wire rack completely before storing, they will be very soft when they first come out of the oven, but they become crisp after they cool. I realized that if you let the cookies sit for just a minute on the pan before you try to handle them, they retain their shape and will not crack on you.