Pistachio Moon Melts
An interesting mix of flavors --pistachio and lemon-- in a melt-in-your-mouth butter cookie.
45 min.prep time
4 dozen cookies
1/3 cup sugar
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon grated lemon peel
1 teaspoon vanilla
1 cup dry roasted pistachios, toasted, finely chopped
Heat oven to 325°F. Combine butter and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add all remaining ingredients except toasted pistachios and powdered sugar. Beat, scraping bowl often, until well mixed (about 1 minute). Stir in pistachios by hand.
Shape dough into 3/4-inch balls; form into crescent moon shapes. Place 1 inch apart onto ungreased cookie sheets.
Bake for 11 to 14 minutes or until set but not brown. Let stand 5 minutes; remove from cookie sheets. Roll in powdered sugar while still warm and again when cool.
Nutrition Facts (1 cookie)
Dietary Fiber: 0g
Recipe #8144©2001Land O'Lakes, Inc.