Lemon Pistachio Snaps

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READY IN: 1hr 20mins
SERVES: 30
YIELD: 60 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl, sift together flour, baking soda and salt. Set aside.
  • Cream butter and 3/4 cup sugar until light and fluffy. Beat in egg, mixing until just combined. Add lemon zest and juice. Blend in flour mixture, mix to thoroughly combine.
  • Wrap dough in plastic and chill for 1 hour.
  • Preheat oven to 350 degrees Fahrenheit (176 C).
  • Combine pistachio nuts and 3 tablespoons sugar. Shape dough into 1-inch balls. Roll balls in pistachio-sugar mixture. Place 2 inches apart on un-greased baking sheets. Press cookies down with a small glass to flatten slightly.
  • Bake 10-12 minutes until golden. Transfer to racks to cool.
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