lemon, pistachio, & white chocolate cookies
I was nibbling on a few Lemon Zing Pistachios the other day, and it dawned on me that pistachios don’t pop up much in my baking repertoire. I don’t dislike the nuts, but when it comes to baking, I’m more likely to reach for almonds or pecans. As I surveyed the pantry, a bag of white chocolate chips caught my eye. I found myself snacking on both the lemon pistachios and the white chocolate, loving the flavors together. Cookies seemed like a natural next step.
I wasn’t entirely sure if this recipe would work until I tasted the dough – I could hardly resist eating it a spoonful at a time! The slightly salty pistachios give these cookies a nutty crunch, which is mellowed by the silky white chocolate chips and floral lemon zest. Crisp on the edges and chewy in the center, these also happen to have my favorite cookie texture.
I received a BeaterBlade as a Christmas gift, and absolutely love baking with it. It easily creams butter and sugar in half the mixing time of the standard flat beater, so it’s perfect to use for cookie dough (I also no longer find dry ingredients at the bottom of my mixer bowl!). I’m giving away a BeaterBlade to one of you – see the details below the recipe.
Lemon, Pistachio, & White Chocolate Cookies
1 cup plus 2 Tbsp flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1/3 cup sugar
1/3 cup brown sugar
1 Tbsp Meyer lemon zest
1 tsp vanilla extract
1 large egg
1/4 cup shelled pistachios, chopped
1/2 cup white chocolate chips
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Whisk together flour, baking soda, and salt in a small bowl. Beat butter, sugars, and lemon zest in a large mixer bowl at medium speed until creamy. Add vanilla and egg; beat until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in pistachios and white chocolate chips.
Form 1 1/4″ balls of dough and place two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 9 minutes, until golden. Cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days.
Yield – 34 cookies (serving size: 1 cookie)
Calories – 80
Carbs – 9
One winner will receive a BeaterBlade. Enter the giveaway through the Rafflecopter below. Good luck!
Giveaway ends on Friday, March 1, 2013 at 10 am PST. The winner will be selected by random.org and contacted by email. If there is no response after 48 hours, another winner will be selected. Open to US Residents.
Disclosure: BeaterBlade generously donated a beater for the giveaway. I received no compensation and all opinions expressed in this post are my own.