A cookies for each time

Pistachio Cookies

By Tanya Singh

May, 23rd


4 persons
Cook Time
1 hr
6 - 8


  • 2 cups all-purpose flour
  • 230 grams butter room temperature
  • 1/2 tsp salt
  • 3/4 cup confectioner,
  • As Per Taste sugar
  • 1 tsp ground cardamom
  • As Required Zest of half lemon
  • 1/2 cup pistachios (roughly chopped)


  • Add the flour, salt, confectioner's sugar, lemon zest, cardamom, and butter to the bowl of a food processor until a dough forms. Add pistachios and pulse again until combined.
  • Remove from the food processor and roll into a log of roughly 6cm (21/2inch)diameter and wrap in plastic wrap. Refrigerate overnight to allow the cardamom and lemon zestfully infuse.
  • Then next day preheat the oven to 190 Celsius 375farenheit )and line the baking sheet with baking paper. slice the dough into some of the cookies piece and bake for 15to 20minutes until the edges begin to golden colour.
  • Cool on the baking tray before transferring to a wire rack to cool completely.


cookies are the best day after baking as the flavours really come through then. Alternatively, refrigerate the dough overnight before baking.