Ingredients Jump to Instructions ↓

  1. 1 1/2 cup(s) all-purpose flour

  2. 1/4 teaspoon(s) baking powder

  3. 1 pinch(s) salt

  4. 3/4 cup(s) (1 1/2 sticks) unsalted butter , softened 75 cup(s) confectioners' sugar

  5. 1 large egg yolk

  6. 1 tablespoon(s) grated lemon zest

  7. 1 tablespoon(s) fresh lemon juice

  8. 1/2 teaspoon(s) vanilla extract

  9. Melted white chocolate

  10. Chopped unsalted pistachios

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. In small bowl, whisk flour, baking powder, and salt.

  2. In bowl, with mixer on low speed, beat butter until creamy. Gradually beat in sugar. Add egg yolk, lemon zest and juice, and vanilla; beat until fluffy. Beat in flour mixture.

  3. Using pastry bag fitted with large star tip, pipe dough in rosette shapes, about 1-inch wide at bottom and 3/4-inch high. Bake 12 minutes or until set and just golden at edges. Cool on baking sheet on wire rack 5 minutes. Remove to wire rack to cool completely.

  4. Handling cookies gently, dip tops in melted chocolate and sprinkle with pistachios. Let stand until chocolate sets. Store in airtight container up to two weeks.


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