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1/2 cup salted shelled pistachios
1 orange
2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt, optional
2/3 cup unsalted butter, at room temperature
1 1/4 cups granulated sugar
2 eggs
2 tsp vanilla
Preheat oven to 350F (180C). Line a large baking sheet with parchment paper or spray with oil. To break nuts in half, place them on a cutting board. Using the bottom of a heavy pan, press until they separate into 2 halves (some will be more crushed). Then finely grate peel from orange.
In a medium bowl, using a fork, stir flour with baking soda and salt. (You can skip the salt if your pistachios taste very salty.) In a large bowl, using an electric mixer, beat butter with sugar on medium-high for 3 min. Beat in eggs, 1 at a time, scraping down sides of bowl as necessary. Then beat in vanilla. On low speed, gradually beat in flour mixture. Stir in nuts and orange peel.
Drop by heaping tablespoons (17 mL) onto the baking sheet, at least 2 in. (5 cm) apart. Bake in centre of oven, just until cookies begin to brown around edges, 10 to 12 min. Then remove cookies to a rack to cool. Repeat with remaining dough, making sure baking sheet is cooled between batches. Store cookies in an airtight container in a cool place or in the refrigerator up to 2 weeks.
Calories 110, Protein 2g, Carbohydrates 15g, Fat 5g, Fibre 0.4g, Sodium 40mg.
They're buttery, citrus-scented and loaded with pistachios. (That plan to have just one? Noble, but futile.) Please note: The amount of flour in this recipe in our June issue should be 2 cups (500 mL) all-purpose flour in total. It has been corrected here.