Recipes : Pistachio Lime Cookies : Food Network

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Pistachio Lime Cookies
Recipe courtesy Nantucket Cookie Company

Ingredients
3 cups sugar
1/2 cup lime zest, about 6 to 8 limes
4 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups (4 sticks) unsalted butter, cut into 1-inch cubes, chilled
6 ounces shelled pistachios
5 egg yolks
2 teaspoons vanilla extract
1/8 teaspoon natural almond extract
3/4 cup fresh lime juice

Instructions
Preheat oven to 350 degrees F.

In a food processor work bowl, add sugar and lime zest. Process until sugar and
zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve
about 1/2 cup of lime sugar in a separate bowl for later use.

Add flour, baking powder and salt into food processor and pulse briefly to mix.
Add cold butter into food processor with flour mixture and 3 ounces of the
pistachios. Process with short pulses until mixture resembles cornmeal and no
large lumps of butter remain, about 10 seconds. Add remaining pistachios and mix
briefly, about 5 seconds. Pour this mixture into the sugar and lime mixture in the
large mixing bowl and set aside.

In a medium bowl, mix egg yolks, vanilla extract, almond extract, and lime juice
together.

Using an electric mixer with a paddle attachment, pour in the lime/sugar and
flour/butter mixture and stir until combined, about 15 seconds. Then, while the
mixer is still running, slowly add egg/lime juice mixture and mix until well
combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.
Scrape the dough into a large bowl and refrigerate until cold, but not solid,
about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined
cookie sheets. Take the dough balls and roll the tops into the reserved lime
sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch
thick. Bake the cookies until slightly browned, about 15 minutes. Remove the
parchment paper with the cookies from the tray to a cooling rack and cool.