I should be getting things together for tonight’s dinner, but I have a moment where both of my kids are occupied. They think I am still outside doing yard work, and they rarely interrupt me because they know I will ask them to help. So this means I may have approximately 18 minutes before my youngest finds a question in her mind that needs asking. Ever since school ended, these moments without distractions are a rare occurrence and very much welcomed.
We just returned from a vacation. We went to Lake Havasu with a group of wonderful, long-time friends. Lake Havasu is part of the Colorado River. For me, there is just something about being on the water that I find so relaxing. I came home feeling rejuvenated, but I was anxious to get into the kitchen and make some cookies.
Cream 3/4 cup of butter and 3/4 cup sugar together until light and fluffy.
Add an egg.
Add 1 tablespoon of lemon zest. I like a lot of lemon flavor in these cookies, so I pack the tablespoon with the zest.
Next add in some lemon juice.
Add in the dry ingredients and mix until thoroughly combined. The recipe stated that the dough should be wrapped in plastic and refrigerated for an hour before shaping the dough into 1-inch balls. My patience could only accommodate 15 minutes max, so I opted to go a different route.
I shaped the dough into balls without refrigerating, rolled them in a mixture of finely chopped pistachios and sugar…
Placed them on a small sheet pan and stuck them in the freezer for 10 to 15 minutes.
Using the bottom of a glass, press each dough ball down to flatten slightly. Bake for 10 to 12 minutes until golden.
I cook these cookies just short of the snap stage because I like my cookies crisp around the edge and soft in the middle. They are a sweet lemony treat accented by the nutty, healthy bite of the pistachios.
Lemon Pistachio Snaps
adapted from Simply Classic, a cookbook from the Junior League of Seattle
makes 60 cookies
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter (1 and 1/2 sticks), softened
3/4 cup plus 3 tablespoons sugar, divided
1 large egg
1 tablespoon grated lemon zest, packed
1 tablespoon lemon juice
1/2 cup pistachio nuts finely chopped
Preheat oven to 350 degrees F.
In a large bowl, sift together flour, baking soda and salt. Set aside.
Cream butter and 3/4 cup sugar until light and fluffy. Beat in egg, mixing until just combined. Add lemon zest and juice. Blend dry ingredients, mix to thoroughly combine. Wrap dough in plastic and chill for 1 hour.
Combine pistachio nuts and 3 tablespoons sugar in small bowl. Shape dough into 1-inch balls. Roll balls in pistachio-sugar mixture. Place 2 inches apart on ungreased baking sheet. Press cookies down with a small glass to flatten slightly. Bake 10 to 12 minutes until golden. Transfer to racks to cool.