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1
Preheat oven to 350 degrees F.
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2
In a food processor work bowl, add sugar and lime zest.
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3
Process until sugar and zest are well mixed, about 20 seconds.
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4
Scrape into a large mixing bowl.
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5
Reserve about 1/2 cup of lime sugar in a separate bowl for later use.
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6
Add flour, baking powder and salt into food processor and pulse briefly to mix.
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7
Add cold butter into food processor with flour mixture and 3 ounces of the pistachios.
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8
Process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 seconds.
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9
Add remaining pistachios and mix briefly, about 5 seconds.
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10
Pour this mixture into the sugar and lime mixture in the large mixing bowl and set aside.
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11
In a medium bowl, mix egg yolks, vanilla extract, almond extract, and lime juice together.
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12
Using an electric mixer with a paddle attachment, pour in the lime/sugar and flour/butter mixture and stir until combined, about 15 seconds.
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13
Then, while the mixer is still running, slowly add egg/lime juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.
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14
Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes.
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15
Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets.
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16
Take the dough balls and roll the tops into the reserved lime sugar.
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17
Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick.
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18
Bake the cookies until slightly browned, about 15 minutes.
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19
Remove the parchment paper with the cookies from the tray to a cooling rack and cool.
