These are rather easy to make and are a delicious holiday (or anytime) favorite.
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- 1 1/4 C pistachios (shelled)
- 3/4 C granulated sugar
- 6 Tbsp flour (unbleached all purpose)
- 1/3 C buttery spread (melted and cooled)
- 2 Tbsp orange liqueur
- 1 tsp orange zest
- 1 Tbsp orange juice
In a blender, pulse together the pistachios and sugar until the nuts are finely chopped.
In a large bowl, stir together the pistachios and the remaining ingredients.
Spread the dough in a 12-inch long strip on plastic wrap; roll up the dough in the plastic wrap and refrigerate for at least one hour. Roll the dough into a 15-inch by 1-inch log using plastic wrap as a guide; cut the log into half and chill for at least three more hours.
Using a serrated knife or wire, cut the log into 1/4-inch slices; arrange two inches apart on cookie sheets lined with parchment paper (or foil). Flatten each cookie into a 1-1/2 inch round using the back end of a spoon dipped in cold water. Bake at 325 degrees for 8 to 10 minutes.
Layer the cookies between wax paper; cover and store for up to two weeks in the refrigerator or a cool location.
© Mainly Vegan LLC