Sugar-dusted pistachio cookies
300g unsalted butter, chopped and softened ¼ cup (55g) caster (superfine) sugar 1 cup (140g) pistachios 2½ cups (450g) plain (all-purpose) flour 1 tablespoon finely grated lemon rind 1½ cups (240g) icing (confectioner’s) sugar, sifted 1½ teaspoons freeze-dried raspberry powder+
Preheat oven to 180°C (350°F). Place the butter and caster sugar in the bowl of a stand mixer and beat for 4 minutes or until light and creamy.
Place the pistachios in a food processor and process until finely chopped. Add the pistachio to the butter mixture and beat for 2 minutes. Add the flour and lemon rind and mix until well combined.
Roll tablespoonfuls of the mixture into balls and place on 2 large baking trays lined with non-stick baking paper. Cook for 15 minutes or until light golden brown. Transfer to a wire rack to cool completely.
Divide the icing sugar between two bowls. Add 1 teaspoon of the raspberry powder to one bowl and mix to combine. Add the remaining raspberry powder to a second bowl and mix to combine. Toss half of the cookies in one of the sugar mixtures. Toss the remaining cookies in the other sugar mixture and serve. MAKES 28.
+ Freeze-dried raspberry powder is available from selected delicatessens, health-food stores and specialty grocers. Or, you can also use a food processor to blend freeze-dried raspberries into a fine powder.
Tip: You can make the cookies in advance and store them between layers of non-stick baking paper in an airtight container for up to 3 days.