|
Process pistachios in food processor 1 minute, or until finely ground. Transfer to bowl, and set aside.
Cream butter and sugar in food processor 30 seconds, or until fluffy. Add egg and lemon juice; pulse 15 seconds, or until combined. Scrape down. Add pistachios, flour, lemon zest, baking powder, and salt. Pulse 15 seconds more, or until combined and dough starts to clump together. Divide dough in half, flatten into 2 disks, wrap in plastic wrap, and refrigerate 1 hour, or until firm.
|
|
Cut out cookies with 2-inch cutter, and place 1-inch apart on parchment paper–lined baking sheets. Reroll scraps, and repeat. Bake 12 minutes, or until edges are golden. Transfer to wire rack to cool. Repeat with remaining dough disk.
|
