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| These lightly sweetened, tender little butter cookies have a mild flavor and are perfect served with tea or coffee. |
Ingredients:
3/4 cup shelled pistachio nuts
1 cup (2 sticks) unsalted butter
1/4 cup powdered sugar
green food color drops or paste (optional)
1/4 teaspoon pure orange extract
1 tablespoon lemon or orange zest
2 cups all purpose flour
1 cup semi-sweet chocolate chips
1 teaspoon coconut oil, shortening or butter
Method:
In a large bowl, use an electric mixer to cream together the butter and sugar until smooth and well blended. Add the food coloring, extract and zest. Beat well to mix. On low speed, beat in the flour 1/2 cup at a time. Next, stir in the pistachios. Form the dough into a ball, wrap in plastic. Refrigerate for 3 hours or overnight.
Preheat oven to 350*. Line baking sheets with parchment paper. Roll portions of dough into balls about 1 1/2 inches in diameter. Place 1 inch apart on the prepared baking sheets. Flatten slightly, with your palm or the bottom of a glass, to make a disk shape. (If the glass sticks to the dough, it can dipped in powdered sugar before flattening.)
Bake for 10 minutes or until the cookies are golden and slightly cracked around the edges. Allow to cool completely on a wire rack.
Line a baking sheet with waxed paper and set aside. Melt the chocolate chips and coconut oil in the top of a double boiler. (Or, melt in a microwave for 30 seconds, stir and repeat until the chocolate is melted and smooth.) Dip each cookie in the melted chocolate and place on the waxed paper. Refrigerate to set. Transfer to an airtight storage container, with sheets of waxed paper between layers of cookies. Makes 3 dozen cookies.
Notes:
These traditional butter tea cookies have a delicate gourmet flavor from the pistachios and zest. The flavors develop more after the cookies are chilled.
I made these dainty tea cookies as a Saint Patrick's Day treat for my 95 year old Polish mother-in-law ~ she loved them! 🍀
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