Sugar-dusted pis­ta­chio cook­ies

donna hay - - Location Enchanted Garden -

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.