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.

Lemon, Pistachio, & White Chocolate Cookies | Tutti Dolci

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.

Lemon, Pistachio, & White Chocolate Cookies | Tutti Dolci

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 | Tutti Dolci

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


Giveaway Details:
One winner will receive a BeaterBlade. Enter the giveaway through the Rafflecopter below. Good luck!

a Rafflecopter giveaway

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.

  1. Such yummy cookies! I always forget about using pistachios, too, but have a nice stash in my freezer. I’m in need of a new beater blade…so I’m happy to enter your fun giveaway 🙂

  2. White chocolate and lemon? We were on the same wavelength. 🙂 I love pistachios so I know I’d inhale these cookies. They’re so pretty, too.

    I’ve always wondered if that beater attachment worked. Glad to know that it’s so useful. Hmmm, now I need it. 🙂

  3. I always taste the dough to whatever I’m making and then if it’s really good, I can’t stop eating it…raw. 😀
    I love your cookies!! Pistachios and white chocolate… damn good!

  4. I love pistachios and white chocolate together, but the lemon must make it even more amazing! I’ve never even seen or heard or a beaterblade, can you believe it? What rock have I been living under?

  5. I love pistachio nuts but dislike shelling them. There are always the stubborn ones which I leave to the end and then have to struggle with, damaging my fingers in the process. It is worthwhile though to get that lovely flavour at the end of it all.

  6. Love the combo here. I think pistachios are my favorite nut, well I kind of love all of them, but I really do have a soft spot for the saltiness of pistachios. How did you guess my favorite way to eat them is in cookies. Never tried a beater blade, but it sounds like a great idea. Hope you are having a good week.

  7. Pistachio and white chocolate in a scrumptious cookie. Love these, Laura. I never heard of a BeaterBlade and now hope to win it!!

  8. White chocolate and lemon and pistachio! You made me very curious about these yummy cookies! I didn’t know about BeaterBlade before and it sounds like a great tool. If my KA is used at least once a week, maybe I deserve to request one? I’m going to make your Meyer lemon bread soon… I just need some free time to make it! I’m worried about glaze… yours look so perfect which is first thing attract me. I’m not sure if I can do good glaze. Heehee.

  9. Your cookies look wonderful – my husband loves pistachios, so he would be all over these!

    The beaterblades don’t work in my mixer 🙁 I got it at Costco, and apparently KitchenAid makes a different version for Costco, and the blades don’t work for them. So sad, because I would love one!

  10. You should start making more pistachio recipes!!! I’d love to see what tasty goodies you’ll come up with. I’m always drooling when I hop over here, because of all the wonderful baked goods you feature! Laura, you are a talented and skilled baker – it’s always a pleasure to see your work!

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