Lemon Pistachio Cookie


Ciao Bella! These beauties pack serious flare & flavour. Tender yet crunchy… sweet yet salty… mama mia!!

Makes 36 cookies.




1/3 cup of salted butter
(room temperature)

1 1/2 cups of sugar

1/2 ts pure vanilla extract

2 large eggs

1/3 cup premium olive oil

1 lemon (finely zested)

1/2 cup toasted pistachio (chopped)

1/2 ts baking powder

2 cups of unbleached flour



1 c. icing sugar

1 ts. cold water (+/-)

1/2 cup toasted pistachio 

1/2 ts. Flaked salt



Combine the butter, sugar & vanilla until creamed (3-4 min) and then one egg at a time, mixing until light and fluffy.  Add olive oil, zests, pistachio until just combined . Incorporate the flour and baking powder, being careful to not over mix. Refrigerate at least an hour before rolling into 1 inch balls. Place 12 per baking sheet
and bake for 7-9 min at 350˚F. Let cool.


In a small bowl mix the icing sugar and water until smooth. Put the pistachios and salt in another bowl. Dip the top of each cookie, first in the icing then in the pistachio salt. let set on a cookie sheet 20 min before storing in an airtight container at room temp for about 5 days. 


Tip: you can freeze the uncooked cookie balls and keep them in a ziplock bag up to 3 months. If baking while still frozen add 2 min cooking time.