Nutty sugar cookie cut-outs with the perfect chewy yet crumbly texture, finished with an irresistible drizzle of Valrhona Strawberry Inspiration.
Makes 24-30 3″ round cookies
Ingredients
3/4 cup (172g) butter, softened
3/4 cup (150g) granulated sugar
1 tsp. vanilla extract
1/4 tsp. lemon zest
1 large egg
2 cups (240g) all-purpose flour
120g roasted unsalted pistachios, ground into flour (about 3/4 cup ground from 1 cup shelled pistachios)
1/2 tsp. baking powder
Scant 1/2 tsp. salt
4oz. Valhrona Strawberry Inspiration, melted*
Finely chopped pistachios, for decorating
Instructions
- Line two baking sheets with silicone baking mats or parchment paper. Set aside.
- Place the butter, granulated sugar, vanilla, and lemon zest in a medium bowl. Use a hand mixer to beat on medium speed for 1 minute, or until well-combined. Add the eggand continue to beat for 30 seconds more, until smooth.
- Add the flour, ground pistachios, baking powder, and salt to the bowl. Beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a smooth dough forms.
- Divide the dough into two portions and gently flatten each into a 1 1/2″ thick disc. Wrap the portions in plastic wrap and transfer to the refrigerator to chill for 30 minutes to 1 hour.
- Remove the dough from the refrigerator. Unwrap one disc and place it on a well-floured work surface. Gently roll the dough to 1/4″ thickness. Use a 3″ round cookie cutter to cut circles from the dough, and arrange them 1″ apart on one of the baking sheets. Collect the scraps, re-roll, and cut until all the dough is used. Repeat with the second disc of cookie dough. Transfer the baking sheets to the freezer for 15 minutes, while the oven preheats
- Preheat the oven to 350° F.
- Transfer the baking sheets to the middle rack of the preheated oven. Bake the cookies for 13-17 minutes, until they are lightly golden brown at the bottom edges.
- Remove the baking sheets from the oven. Allow the cookies to cool on the sheets for 5 minutes, then transfer them to a cooling rack.
- Drizzle the melted Strawberry Inspiration over the tops of the cookies. Sprinkle immediately with finely chopped pistachios. Transfer the cookies to the refrigerator for 20-30 minutes, until the drizzle is set.
*These cookies are also delicious drizzled with white or dark chocolate if Strawberry Inspiration is unavailable.
*Leftover cookies may be stored in an airtight container at room temperature for 2 days, in the refrigerator for 5, or in the freezer for 3 months
