Pistachio Lemon Cutouts Cookie Recipe

The pistachio lemon cutouts cookie recipe is simple and yet elegant! The sprinkling of pistachios and lemon peel on top give it a festive look and taste!

Ingredients
1 stick (1/2 cup) salted butter, softened
1 cup granulated sugar
1 egg
1 tablespoon half and half cream
1 teaspoon lemon extract
2 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt

Egg Wash:
2 egg yolks
1 teaspoon water

Topping:
1/3 cup granulated sugar
1/4 cup finely chopped pistachios
1 1/2 teaspoons grated lemon peel

Hardware
Whisk
Large bowl
Medium bowl
2 x small bowls
Cookie sheets
Pastry brush
Any desired cookie cutters. Mixer

Step 1: In a medium bowl, whisk together flour, baking powder, and salt; set aside.
Step 2: In a large bowl, with an electric mixer cream together butter and 1 cup of granulated sugar.
Step 3: Beat in egg, half and half cream, and lemon extract.
Step 4: Gradually add flour mixture to creamed mixture. Mix to combine.
Step 5: Cover and refrigerate for 2 hours or until easy to handle.
Step 6: Preheat oven to 350 degrees F.
Step 7: In a small bowl, beat egg yolks and 1 teaspoon of water together; set aside.
Step 8: In a small bowl, combine 1/3 cup granulated sugar, 1/4 cup chopped pistachios, and 1 1/2 teaspoons grated lemon peel; set aside.
Step 9: On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut with floured cookie cutter. Place 1-inch apart on ungreased cookie sheets.
Step 10: Brush tops of cookies with egg wash; sprinkle with pistachio mixture.
Step 11: Bake for 6-8 minutes or until edges are set. Do not brown. Transfer cookies to cooling surface.

The pistachio lemon cutouts cookie recipe makes 48 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

For more cutout and fancy cookie recipes look here.

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