Cookies with lemon, pistachios and mint

Cookies with lemon, pistachios and mint


Butter — 170 g
Sugar — 200 g
Egg — 1 pc.
Lemon — 1 pc.
Mint — 3-4 branches
Pistachios — 50 g
Flour — 280 g
Powdered Sugar — For Glaze


  1. Remove the oil from the refrigerator in advance, it should be soft, room temperature. When it is ready, put in a cup and beat with a mixer for about 5 minutes. Then add sugar and beat for another 3 minutes.
  2. Grate the zest of lemon on a grater, and chop the mint with a knife.
  3. Pour the zest and peppermint into the oil mixture, add the pistachios. You can add whole or chop them a little, it all depends on how much you want to feel them in cookies. Break one egg.
  4. Stir the mixture with a mixer and add flour. You will have to mix further with your hands. You will get a nice uniform ball.
  5. Wrap the dough in a film and put in the refrigerator for 2 hours.
  6. After 2 hours, remove the dough from the refrigerator, it will become more elastic. Pinch off the pieces so as to roll balls the size of a walnut. Put them on parchment. When everything is full, add the balls to the bottom of the glass. Get 1 cm tall washers.
  7. Bake them at 180 ° C for 10 minutes. As soon as the sides begin to rouge, take it out. While the cookies are cooling, make icing. To do this, squeeze half a lemon into a deep bowl and pour 50-100 g of powdered sugar. Stir well. You should get a thick paste. Pour the cooled cookies on top and sprinkle with pistachios. After 10 minutes, the icing will harden and the cookies can be folded into a sealed container.
Cookies with lemon, pistachios and mint
Cookies with lemon, pistachios and mint

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