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Orange Pistachio Cookies

Total Time

Prep: 20 min. + chilling Bake: 10 min./batch + cooling

Makes

about 4-1/2 dozen

I had never tried pistachios until I visited a friend who served me these cookies. I was in love! I made the recipe my own, and now my family can't get enough of them. —Lorraine Caland, Shuniah, Ontario
Orange Pistachio Cookies Recipe photo by Taste of Home
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Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1 tablespoon grated orange zest
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 cup pistachios, toasted and finely chopped
  • ICING:
  • 2-1/4 cups confectioners' sugar
  • 1/4 cup orange juice
  • 1 tablespoon butter, melted
  • Additional pistachios, toasted and finely chopped, optional

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, orange zest and vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture.
  2. Divide dough in half. Roughly shape each portion into a 7-in. roll along the long end of a 14x8-in. sheet of waxed paper. Tightly roll waxed paper over dough, using the waxed paper to mold the dough into a smooth roll. Place waxed paper-covered roll in an airtight container; freeze 30 minutes or until firm, or refrigerate overnight.
  3. Preheat oven to 350°. Sprinkle pistachios on a rimmed baking sheet. Unwrap and roll each roll of dough in pistachios. Cut dough crosswise into 1/4-in. slices. Place 1/2 in. apart on parchment-lined baking sheets. Bake 6-8 minutes or until bottoms are light brown. Cool slightly on pan. Remove from pans to wire racks to cool completely.
  4. In a small bowl, combine confectioners' sugar, orange juice and butter until smooth. Spread over cookies. If desired, sprinkle with additional pistachios. Let stand until set.

Nutrition Facts

1 cookie: 83 calories, 3g fat (2g saturated fat), 10mg cholesterol, 27mg sodium, 13g carbohydrate (9g sugars, 0 fiber), 1g protein.

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