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!


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

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

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.