Pistachio Lime Thins

I think I might be coming down with something... I made four batches of cookies for shipping this weekend and didn't use a speck of chocolate. Definitely not like me at all.

These pistachio cookies were Chris' choice. A short-bread style slice and bake, rich with butter but flecked with lime and coated in pistachios. I ended up liking them much more than I expected to actually. Like most cookies of this type they are better the second day after all the flavors have a chance to meld. The lime brightens up the butter cookies and the pistachios offer crunch along with their distinctive flavor. Sweet without being overly sweet and rich without overdoing that -- these have probably been my favorite short-bread cookie to date.

Naturally, they were a complete pain to put together. I only had salted shelled pistachios at home, so I had to shell, rinse, and chop a cup of them for the recipe -- it took a while. Other than that the dough was completely sticky and awful to work with. I ended up rolling the logs using plastic wrap because it stuck everywhere and got all over everything -- counters, clothes, hair, hands... Even chilled overnight the dough was sticky and not all that great to work with.

But at least they were worth eating. :) And, they are completely different from your average cookie. So, if you have the time to spend on them, and aren't afraid of getting a little sticky, these are great if you're looking to break out of a cookie rut.



2 cups all purpose flour, spooned in and leveled
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3/4 cup unsalted butter, slightly firm
1 Tbsp. freshly grated lime zest
1/2 tsp lime oil
1 1/4 cups sugar
4 large egg yolks
1 Tbsp fresh lime juice
1 tsp. pure vanilla extract
1 cup finely chopped, toasted pistachios unsalted
1 large egg white, lightly beaten with 2 teaspoons of water

Sift together the flour, baking powder, salt, and baking soda. Set aside.

In a large bowl of a stand mixer, mix the butter, lime zest, and lime oil on medium-low speed until smooth and creamy. Add the sugar in a steady stream and mix until thoroughly combined, about 2 minutes. Add the egg yolks, then the lime juice and vanilla, mixing well for about 1 minute and scraping down the bowl as needed.

Reduce the mixer speed to low and add the dry ingredients in two additions until almost combined. Remove bowl and finish mixing by hand. Don't overdo it, or you will have tough cookies.

Shape the dough into a mound, and divide into 4 pieces. Roll each piece into a six inch log, about 1 1/2 inches in diameter. Brush the logs with the egg wash and roll in the chopped pistachios. Wrap the logs in plastic wrap and refrigerate for at least two hours, preferably overnight. You can freeze the dough for up to 3 months at this point.

When ready to bake, preheat the oven to 350 F, and butter a cookie sheet, or line with parchment paper or a Silpat.

Remove logs from the refrigerator. Slice the logs into 1/4-inch thick segments, either straight across or on a diagonal. Turn the log every two to three cuts, to keep it from flattening out. Place the cookies two inches apart on a cookie sheet.

Bake 8-9 minutes, or until the edges are lightly browned. To ensure even browning, you may want to rotate the pan half way through (I only bake one pan at a time when I make cookies, due to the vagaries of my oven.) Let stand for 2-3 minutes before loosening from the pan with a thin metal spatula. If you use a thick spatula, you may break the cookies!

Freeze, or store at room temperature in an airtight container for up to three weeks.

Makes about 3 dozen cookies.