In case you haven’t noticed, I am not a big baker. I only make cookies a few times a year but I do like to have a lot of options on hand at the holidays. These cookies are special. Salty and sweet, they taste really light. I like to put them on a dessert tray with strawberries dipped in chocolate and chunks of Parmesan. You can make them ahead of time and freeze for up to 2 months! **They won’t be around for 2 months but hey you could!
Author: Gourmet
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Cook time:
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Ingredients
- 1¼ cups salted shelled pistachios (not dyed red; 5½ oz)
- ¾ cup sugar
- 6 tablespoons all-purpose flour
- 5 tablespoons unsalted butter, melted and cooled slightly
- 2 tablespoons Grand Marnier or other orange-flavored liqueur
- 1 teaspoon finely grated fresh orange zest
- 2 tablespoons fresh orange juice
Instructions
- Pulse pistachios and sugar in a food processor until finely chopped but not ground.
- Mix pistachio mixture with remaining ingredients in a bowl.
- Put dough onto parchment paper and roll into a 15 inch by 1 inch log. Roll up and chill for 3 hours.
- Heat oven to 325.
- Line cookie sheets with parchment paper.
- Slice dough ⅛ inch slices. Flatten each cookie with the back of your hand or a spoon.
- Cook for 8-10 minutes until slightly golden.
- Cool for 5 minutes on the cookie sheet and then carefully remove with a metal spatula to a wire rack.
- Cookies can be frozen up to 2 months.