Pistachio Lime Cookies

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Picture of Pistachio Lime Cookies Recipe Photo: Pistachio Lime Cookies Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 15 min
Prep
30 min
Inactive
30 min
Cook
15 min
Yield:
3 dozen (1 1/2-inch) cookies
Level:
Intermediate
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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

Directions

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.

* Professional Recipe

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Newest Ratings and Reviews

Read all 9 reviews

  • on December 21, 2011

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    Just made under 200 of these (only 2 batches for a cookie exchange. They were so delicious that they won the cookie tasting contest!! The first batch I did not use all of the egg mixture and those turned out a bit better I think.

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  • on June 28, 2011

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    Unique flavor combo unlike any other cookies I've had. I baked for an extra five minutes though, trying to make them a little crunchy, but they were still quite chewy. I know it's not my oven, because it matches up pretty much exactly with most of the other recipes on food network and also on other websites. Maybe it was just me. But my husband and I liked these anyway

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  • on April 03, 2011

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    Delicious cookies! Very tangy and flavorful. I used 1,1/2 c white flour, 2 c wheat flour and 1 c almond flour and they turned out great, next time I'll use more almond flour and less regular flour. I don't know how necessary it was to mix the lime zest in with the sugar, it just seemed like an extra step that could have been avoided, but they are delicious! If you want your cookies to remain a little chewy, make sure to take them out just before they begin to brown.

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