Good holiday recipe
Pulse pistachios in food processor until finely ground but not a paste, about 30 seconds. Add rest of ingredients; pulse until mixture is the consistency of cornmeal. With machine running, drizzle in 2 T. ice water (a crumbly dough should form; do not overprocess.)
Transfer dough to a sheet of parchment and pat into a rectangle. Top with another sheet of parchment and roll out to 12x8 rectangle. Transfer dough to a baking sheet and chill until firm, about 1 hour. (In parchment paper)
Place racks in upper and lower thirds of oven; preheat to 350. Remove top sheet of parchment paper from dough and discard. Cut dough lengthwise into 8 equal strips, then each strip crosswise into quarters, forming 32 rectangles. Place rectangles on 2 parchment lined baking sheets, 1" apart.
Bake until golden brown, rotating sheets halfway through, 18-20 min. Transfer to wire racks; let cool.
Can be made 5 days ahead. Store airtight at room temp.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 cookie (12g) | ||
Recipe Makes: 32 cookies | ||
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Calories: 56 | ||
Calories from Fat: 26 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 38.3mg | 1 % | |
Potassium 6.2mg | 0 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 7g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 56
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