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Iced Orange Pistachio Cookies
Tender orange cookie with pistachios.
Quick Facts
Prep Time: 30 minutes
Chill Time: 90 minutes
Bake Time: 9 to 11 minutes
Yield: 5 dozen
Ingredients
- 3/4 cup butter OR margarine
- 1 cup sugar
- 1 egg beaten
- 1 tablespoon freshly grated orange peel
- 1 teaspoon pure vanilla extract
- 2 cups flour
- 1/4 cup Argo® Corn Starch
- 1 teaspoon salt
- 1/3 cup finely chopped toasted pistachios
Frosting:
- 2-1/4 cups powdered sugar
- 1/4 cup orange juice
- Optional garnish: chopped toasted pistachios
Directions
- Beat butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg, orange peel and vanilla. Stir together flour, corn starch and salt. Add to the butter mixture and blend on low speed until just combined. Refrigerate 30 minutes for easier handling.
- Divide dough in half and shape each piece into a log, about 1-inch in diameter. Roll the logs in pistachios to coat. Wrap tightly in plastic wrap. Refrigerate for at least 1 hour or until ready to bake.
- Preheat oven to 350°F. Grease baking sheets or line with parchment paper. Slice each log into 30 cookies and place on prepared baking sheets. Bake for 9 to 11 minutes or until golden on the bottom. Cool completely.
- For frosting, blend powdered sugar with orange juice until smooth. Use a knife to spread a thin layer over each cookie. Garnish with pistachios, if desired.
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