Lemon Pistachio Snaps Recipe

Name: Lemon Pistachio Snaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup butter or 3/4 cup margarine, softened; 3/4 cup sugar; 1 large egg; 1 tablespoon lemon zest, grated; 1 tablespoon lemon juice; 1/3 cup pistachio nut, finely chopped; 3 tablespoons sugar

Servings: persons

2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or 3/4 cup margarine, softened
3/4 cup sugar
1 large egg
1 tablespoon lemon zest, grated
1 tablespoon lemon juice
1/3 cup pistachio nut, finely chopped
3 tablespoons sugar

1
In a large bowl, sift together flour, baking soda and salt. Set aside.
2
Cream butter and 3/4 cup sugar until light and fluffy. Beat in egg, mixing until just combined. Add lemon zest and juice. Blend in flour mixture, mix to thoroughly combine.
3
Wrap dough in plastic and chill for 1 hour.
4
Preheat oven to 350 degrees Fahrenheit (176 C).
5
Combine pistachio nuts and 3 tablespoons sugar. Shape dough into 1-inch balls. Roll balls in pistachio-sugar mixture. Place 2 inches apart on un-greased baking sheets. Press cookies down with a small glass to flatten slightly.
6
Bake 10-12 minutes until golden. Transfer to racks to cool.

750

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 3/4 cup butter or 3/4 cup margarine, softened, and more.

Yes, Lemon Pistachio Snaps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Pistachio Snaps

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