Quick Cookies with Pistachios

cookies with orange zest-4January is supposed to be the quietest month of the year and I truly enjoy sitting by the fire, sipping tea and jotting down ideas on the paper for what my goals will be for the year. This time after the whole two months of feasts, dinners and friends, I visited my homeland, India. So it was another month of festivities with old friends and the dear ones. When I went to visit my parents, we talked food, family recipes, wandered nostalgically down memory lane. For some reasons, lot of my memories are about various cookies I ate when I was a child. I do try to recreate the flavors I grew up eating for a trip down the memory lane and to be a child once again even for a few minutes while I sit with a cup of tea, couple of cookies and a book in my hand.

cookies with orange zest 2


  • All purpose Flour 2 cups
  • Pistachios 1/2 cup
  • Egg 1
  • Sugar 3/4 cup
  • Butter 10 Tbsp – room temperature
  • Vanilla extract 1 tbsp
  • Orange zest 1 Tbsp


  • Sift the flour using a sieve
  • Ground Pistachios to a powder form. It doesn’t have to be totally fine, some chuckiness is ok.
  • Mix Pistachio Powder and All purpose flour and keep aside.
  • In a stand mixer, beat Butter at medium speed for 2-3 minutes using paddle attachment.
  • Add Sugar and beat for another 2 minutes.
  • Add Vanilla, Orange Zest and Egg and beat again for 2 minutes or until well mixed.
  • Make sure to scrape the sides from time to time to ensure even mixing.
  • Slowly add the Flour mixture to the Mixer. Make sure not to add it too quickly or else your entire kitchen will be covered in Flour. You have been warned. 🙂
  • Once the Flour is mixed, it will form a dough.
  • Remove the dough form the Mixer and on a pastry board, knead it gently a few times. Roll it in a round, cover tightly in plastic and refrigerate for an hour minimum.
  • Preheat oven to 350 degrees.
  • Remove he dough from the Refrigerator. Keep out for a few minutes and start kneading again. The warmth from your hands is enough to make it pliable again.
  • With a rolling pin, roll the dough to about 1/2 to 3/4th inch thickness. Using a cookie cutter, cut in desired shape.
  • Place the cookies on a parchment paper and then on a cookie sheet.
  • Bake in the oven for about 12 minutes. If your dough is very soft, you will need to refrigerate cookies for 10 minutes prior to placing the oven.
  • Remove from the oven, once baked and let it cool on a cooling rack.



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