RCI-BR.005.0514.001
Pseudomediterranean cookies with pistachio, rosemary and lemon zest
Recipe by Dane Uploaded by Drimble Wedge Christmas over here is a time of cookies. Crazy amounts of cookies. These are about as christmasy as it gets over here. A wonderful juxtaposition of sweet and slightly savory, crunchy and slightly chewy.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- A: 250g / 0.55 lb - soft butter1 unit
- B: 400g / 14.1 oz by weight caster sugar1 unit
- C: 2 eggs1 unit
- D: 3 tbsp finely chopped unsalted green pistachios1 unit
- E: 3 tbsp finely chopped rosemary. Fresh or dried.1 unit
- F: 1 tbsp lemon or orange zest. (Note: I ran out of lemons and couldn’t be arsed to run to the store1 unitso I’m running a little bit short in the pic here. Usually I’d use the zest of 3 lemons)
- G: 450-500g / 1lb - 1lb 2 oz- wheat flour. Start off with 1 lb. You might need to add in more depending on the size of your eggs.1 unit
- H: 1/2 tsp salt1 unit
- I: 3 tsp baking powder1 unit
Method
1
Cream together the soft butter and caster sugar in a large bowl until light and fluffy, about 3-4 minutes of beating with an electric mixer or by hand.
2
Add the eggs one at a time to the butter mixture, beating well after each addition to fully incorporate.
3
Stir in the finely chopped pistachios, rosemary, and lemon zest until evenly distributed throughout the dough.
4
In a separate bowl, whisk together the wheat flour, salt, and baking powder to combine the dry ingredients.
5
Fold the dry ingredient mixture into the wet ingredients using a spatula or wooden spoon until just combined; the dough should be thick but workable.
6
Preheat the oven to 190°C (375°F) and line baking sheets with parchment paper.
7
Scoop or spoon the dough onto the prepared baking sheets, spacing the cookies about 4-5 cm apart to allow for spreading.
8
Bake for 10-12 minutes until the edges are lightly golden and the centers are set but still soft to the touch.
12 minutes
9
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.