photo: Lemon Pistachio Cookies

Lemon Pistachio Cookies

Deciding to make lemon cookies with pistachios, I did not even know that it would give such a rich flavor (thanks to only one lemon), that is why I hasten to share a recipe with you. And cookie turns out to be very soft, even slightly moist, with a good crust on the outside, a very fragrant glaze with a pleasant lemon flavor. It's not even just a cookie, it's more of a cake (if not overcooked in the oven), this is very citrus and I would say even refreshing. In fact, when you eat them, there is no gravity.


  • Butter
    170 g
  • Sugar
    200 g
  • Egg
    1 pcs
  • Lemon
    1 pcs
  • Mint
    3-4 pcs
  • Pistachios
    50 g
  • Whole wheat flour
    280 g
  • Powdered sugar
    glaze to taste


  • 1. Take the oil out from the fridge beforehand, it must be soft and room temperature. When it is ready - put in a cup and whisk with the mixer for about 5 minutes. Then add the sugar and whisk for another 3 minutes. I use brown sugar because I like its flavor and taste, but it's not critical, the usual one will do the same.
  • 2. Rub lemon peel on a grater, chop the mint with a knife.
  • 3. Pour zest and mint into the oily mixture, add the pistachios. You can add whole nuts or chop them a little bit, it all depends on how much you want to feel them in the cookie. Beat one egg.
  • 4. Stir the mixture with a mixer and add the flour. Then you have to mix it with your hands. You will get a good homogeneous ball.
  • 5. Wrap the dough in a film and put it in the fridge for two hours.
  • 6. Take out the dough from the fridge after two hours, it will become more elastic. Pinch pieces to roll balls of walnut size. Lay them on the parchment. When everything is complete, flatten the balls with the bottom of the glass. You will get 1 cm high pucks.
  • 7. Bake them at 180 degrees for 10 minutes. Take them out as soon as the sides begin to blush. Make the glaze while the cookies cooling down. To do this, squeeze half a lemon in a deep bowl and pour 50-100 grams of powdered sugar. Stir well. You should get a thick paste. Pour it over cooled down cookies and sprinkle with pistachios. The glaze will freeze after about 10 minutes and the cookies can be folded into a sealed container.
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