How was your weekend?? Mine was great. We went up to Portland ME for Conor's birthday. It was the final leg of the Conor's turning 30 birthday tour. It was really nice for the two of us to get away for one night and them meet up with some friends another night. Portland is really beautiful and filled with great food and rad little shoppes.
Although we have some real rainy weather today, these are the perfect spring cookie! They are bright and crunchy and sweet and give you magic powers. Jk. Salted pistachios are what give them a sweet and salty vibe that is all around beautiful.
I picture these cookies at a cookout or with some tea before your go to bed. Pro Tip from me (actually Conor, but I wrote this): have them at night with some almond coconut milk, it's like a mini tropical get-away :)
recipe from here!
1/2 cup (1 stick) unsalted melted butter
1/4 cup of sugar
1 tablespoon grated lemon zest
2 teaspoons vanilla extract
1 large egg
1 cup all purpose flour
1/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
sugar dipping mix:
2 tablespoons sugar
1/4 cup of finely chopped roasted and salted pistachios
Pour butter into a medium bowl add sugar, lemon zest, vanilla and eggs. Mix together.
In a large bowl add flour, corn meal, baking powder and salt. Stir everything to combine. Add the butter mixture to the dry mix and stir till everything is incorporated. The dough will be smooth and shiny. Now you can dump this out and wrap in plastic wrap or just wrap the bowl and put in the fridge. Let chill for at least 1 hour.
Preheat oven to 350! Place oven rack in the center!
To make the dipping mix:
Mix sugar and pistachios together in a small bowl.
Using a small cookie scoop or your hands roll the dough into the size of a large walnut. Roll the dough in the dipping mix, being sure to press the bits of pistachios into the cookie. Place on a lined cookie sheet about 2 inches apart. Using the palm of your hand slightly press the cookie down. They won't spread much in the oven.
Bake 15 to 18 minutes in preheated oven, remove and let cool on a wire rack! Store in an air tight container up to 1 week.
You can freeze this dough too! Just wrap it tightly and add a few minutes on to your baking time!