Best Basil Lime And Pistachio Cookies Recipes

LEMON BASIL COOKIES WITH PISTACHIOS

Steps:

• Beat butter on medium using an electric mixer untilfluffy; add 3/4 cup sugar,beat well.
• Add egg, lemon rind, lemon juice, and minced basil, beat until blended.
• Mix together flour, baking soda, and salt; gradually add to the butter mixture, beating until blended.
• Cover and chill 1 hour.
• Mix together nuts and the 3 Tbsp sugar.
• Roll dough into small balls (about 1" diameter), then roll each ball into the nut sugar mixture.
• Place onto ungreased baking sheets.
• Flatten each cookie using the bottom of a glass (if dough sticks to glass, dip it into some extra sugar first).
• Bake in a preheated 350 F oven for about 10-12 minutes or until light golden brown.
• Allow to cool on wire racks.

LEMON-LIME BASIL SHORTBREAD COOKIES

Steps:

• Preheat oven to 375°.
• Place flour, 1/2 cup powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor.
• Pulse until large, moist clumps form.
• Measure level tablespoonfuls of dough; roll between your palms to form balls.
• Place on a large baking sheet, spacing 2" apart.
• Lightly dust the bottom of a flat measuring cup with powdered sugar and press cookies into 2" rounds, dusting cup bottom with powdered sugar as needed to prevent sticking.
• Sprinkle tops of cookies with sanding sugar if you want them sweet.
• Bake until edges are brown, about 10-12 minutes.
• Transfer to a wire rack; let cool.

PISTACHIO LIME COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a food processor work bowl, add sugar and lime zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lime sugar in a separate bowl for later use.
• Add flour, baking powder and salt into food processor and pulse briefly to mix. Add cold butter into food processor with flour mixture and 3 ounces of the pistachios. Process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 seconds. Add remaining pistachios and mix briefly, about 5 seconds. Pour this mixture into the sugar and lime mixture in the large mixing bowl and set aside.
• In a medium bowl, mix egg yolks, vanilla extract, almond extract, and lime juice together.
• Using an electric mixer with a paddle attachment, pour in the lime/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lime juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.
• Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lime sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick. Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool.

LIME PISTACHIO COOKIES

Steps:

• Cream butter and sugar till fluffy.
• Beat in egg.
• Stir in flour and lime peel Mix in pistachio.
• Refrigerate for 1 hour.
• Roll into 1/4 inch thick and cut with cookie cutters.
• Place in ungreased baking sheet.
• Bake for 8 to 10 mins at 375F or till light brown.
• Ice as desired.
• Lime Icing: beat butter with powdered sugar,milk and lime peel till smooth.
• If frosting is too stiff,add in more milk.
• If too soft,add powdered sugar.
• Makes about 1 cup.

CRANBERRY LIME PISTACHIO SHORTBREAD COOKIES

Steps:

• Preheat oven to 350°F.
• Line baking sheets with parchment paper.
• Using a mixer, cream margarine and sugar. Add flour till dough forms.
• Stir in cranberries, pistachios, zest, and juice.
• Let dough rest in fridge for a few minutes. To form cookies, roll 1 tablespoons dough into a ball, then flatten. Place on cookie sheet.
• Bake cookies for 11 minutes or till the bottoms are just turning golden and the tops look dry-ish. Cool on wire racks.