Lemon Pistachio Bites

Pistachios are packed with vitamins and nutrients, making them a great nut choice and a wonderful excuse to make these cookies. Lemon Pistachio Bites are sweetened with only a small amount of sugar and the delicate combination of lemon and pistachios is irresistible. My husband likes them with a cake-like texture but for those who like a biscuity crunch (that’s me!), all that’s needed is a little longer in the oven!

Ingredients

1/2 cup unsalted butter (room temperature)
1/4 cup granulated sugar
1 egg (room temperature)
3/4 teaspoon lemon zest
1 1/2 teaspoons lemon juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup shelled pistachios (finely chopped or ground)

Directions

In a bowl, whisk together 1/2 cup unsalted butter (room temperature) and 1/4 cup granulated sugar until it becomes fluffy. To this, add 1 egg (room temperature) and whisk until combined.
Add 3/4 teaspoon lemon zest, 1 1/2 teaspoons lemon juice, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, 1 1/4 cups all-purpose flour, 1/4 teaspoon baking soda and 1/8 teaspoon salt. Mix again until combined and a dough forms. Fold half of the pistachios into the dough and form it into a log shape, approximately 2 inches in diameter. Roll the log in the remaining pistachios, forming a crust. Place the log in plastic wrap and refrigerate for 1 hour.
Preheat oven to 350°F and line a cookie tray with parchment paper.
Remove the dough from the refrigerator and cut the log into discs, approximately 1/4 to 1/2 an inch in thickness. Place discs on the parchment-lined cookie tray. If you like a softer, cake-like cookie, bake for 10 to 12 minutes. If you prefer more of a crunch, after 12 minutes of baking, reduce the heat to 275°F and bake for another 5 minutes. Turn the oven off and leave the cookies in the oven for about 30 minutes, or until they have firmed up.