PISTACHIO LIME COOKIES3 cups sugar
1/2 cup lime zest (about 6 to 8 limes)
4 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups (4 sticks) unsalted butter, cut into 1-inch cubes, chilled
6 ounces shelled pistachios, divided use
5 egg yolks
2 teaspoons vanilla extract
1/8 teaspoon natural almond extract
3/4 cup fresh lime juice
Preheat oven to 350 degrees F.
In a food processor work bowl, add sugar and lime zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl and set aside, reserving about 1/2 cup of lime sugar in a separate bowl for later use.
Add flour, baking powder and salt into food processor and pulse briefly to mix.
Add cold butter into food processor with flour mixture and 3 ounces of the pistachios. Process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 seconds.
Add remaining 3 ounces pistachios and mix briefly, about 5 seconds. Pour this mixture into the sugar and lime mixture in the large mixing bowl and set aside.
In a medium bowl, mix egg yolks, vanilla extract, almond extract, and lime juice together; set aside.
Using an electric mixer with a paddle attachment, pour in the lime/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg yolk/lime juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds. Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes.
WHEN READY TO BAKE:Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lime sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick.
Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool.
Makes 3 dozen (1 1/2-inch) cookies
Source: Show: TV Food Network show:
Rachael Ray, $40 a Day, Episode: Nantucket