Pistachio and orange cookies



20 min


32 cookies

* PLUS Baking Time: 10 minutes


  • 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.

Nutrition (per serving)

  • Calories
  • 110,
  • Protein
  • 2 g,
  • Carbohydrates
  • 15 g,
  • Fat
  • 5 g,
  • Fibre
  • 0.4 g,
  • Sodium
  • 40 mg.

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.