Are you ready to indulge in a delightful treat that perfectly balances zesty lemon and crunchy pistachios? These Lemon Pistachio Shortbread Cookies are not just any cookies; they are a burst of sunshine in every bite! With a melt-in-your-mouth texture and an irresistible flavor profile, these gluten-free delights are sure to impress your family and friends. Whether you're looking for a sweet addition to your afternoon tea or a unique dessert to wow your guests, this recipe is your ticket to cookie bliss. Read on to discover how to create these scrumptious bites that will leave everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup gluten free all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 cup chopped pistachios
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, using an electric mixer. Mix for approximately 2-3 minutes.
- Add lemon zest, lemon juice, and salt to the butter mixture. Mix until well combined.
- Gradually add the gluten-free all-purpose flour to the mixture, stirring until a soft dough forms. Be careful not to overmix.
- Fold in the chopped pistachios, distributing them evenly throughout the dough.
- Transfer the dough onto a lightly floured surface and gently roll it out to about 1/4 inch thickness.
- Using a cookie cutter or knife, cut the dough into desired shapes. Place the cookies approximately 1 inch apart on the prepared baking sheet.
- Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with additional powdered sugar or drizzle with lemon glaze for extra flavor.
Tips
- Room Temperature Butter: Ensure your unsalted butter is softened to room temperature for easier mixing and a lighter cookie texture.
- Zest with Care: When zesting the lemon, be careful to only take the yellow part of the peel. The white pith underneath can add bitterness to your cookies.
- Don’t Overmix: When combining the flour with the butter mixture, mix just until a soft dough forms. Overmixing can lead to tough cookies.
- Chill the Dough: If your dough feels too soft to handle, consider chilling it in the refrigerator for about 15-20 minutes before rolling it out. This will make it easier to cut into shapes.
- Watch the Baking Time: Keep an eye on your cookies while they bake. They should be lightly golden around the edges but still soft in the center.
- Add a Glaze: For an extra touch of sweetness and a beautiful finish, drizzle your cookies with a simple lemon glaze made from powdered sugar and lemon juice.
- Storage Tips: Store your cookies in an airtight container at room temperature for up to a week, or freeze them for longer freshness!
Nutrition Facts
Calories: 75kcal
Carbohydrates: 6g
Protein: 1g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 12mg
