Lemon Pistachio Snaps Recipes

PISTACHIO-LEMON BARS

Pistachio-Lemon Bars image

These delightful and easy lemon bars have everything the traditional ones do - tang, sweetness and a buttery base - plus the added benefit of pistachios folded into the filling and the crust.

Provided by Molly O'Neill

Categories easy, weekday, dessert

Time 45m

Yield 16 servings

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
1/4 cup confectioners' sugar
1/4 teaspoon kosher salt
1/2 cup cold, unsalted butter, cut into small pieces
1/4 cup shelled unsalted pistachios, roughly chopped
2 eggs
1 cup sugar
1/2 teaspoon baking powder
2 tablespoons all-purpose flour
1 teaspoon grated lemon zest
4 tablespoons fresh lemon juice
1/3 cup shelled unsalted pistachios
Confectioners' sugar, for garnish

Steps:

To make crust, preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper (if using foil, lightly butter it). Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup (if it sticks, place a piece of parchment paper on the dough before pressing). Bake until lightly browned, about 20 minutes.
Meanwhile, whisk together the filling ingredients. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes. Let cool completely. Sprinkle with confectioners' sugar and cut into 2-inch squares.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 50 milligrams, Sugar 15 grams, TransFat 0 grams

LEMON PISTACHIO SNAPS

Lemon Pistachio Snaps image

Entered for safe-keeping. From Simply Classic by Jr. League of Seattle. Preparation time includes 1 hour chilling time.

Provided by KateL

Categories Dessert

Time 1h20m

Yield 60 cookies, 30 serving(s)

Number Of Ingredients 10

Ingredients

2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or 3/4 cup margarine, softened
3/4 cup sugar
1 large egg
1 tablespoon lemon zest, grated
1 tablespoon lemon juice
1/3 cup pistachio nut, finely chopped
3 tablespoons sugar

Steps:

In a large bowl, sift together flour, baking soda and salt. Set aside.
Cream butter and 3/4 cup sugar until light and fluffy. Beat in egg, mixing until just combined. Add lemon zest and juice. Blend in flour mixture, mix to thoroughly combine.
Wrap dough in plastic and chill for 1 hour.
Preheat oven to 350 degrees Fahrenheit (176 C).
Combine pistachio nuts and 3 tablespoons sugar. Shape dough into 1-inch balls. Roll balls in pistachio-sugar mixture. Place 2 inches apart on un-greased baking sheets. Press cookies down with a small glass to flatten slightly.
Bake 10-12 minutes until golden. Transfer to racks to cool.

Nutrition Facts : Calories 105.5, Fat 5.5, SaturatedFat 3.1, Cholesterol 18.4, Sodium 83.5, Carbohydrate 13.1, Fiber 0.4, Sugar 6.4, Protein 1.4

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