CLEMENTINE COOKIES WITH PISTACHIO ICING
(SERVING: 15)
Ingredients
- 1 1/2 cups (375 ml) all-purpose flour
- 1/2 tsp (2.5 ml) baking powder
- 1/4 tsp (1.25 ml) baking soda
- A pinch of salt
- 1/3 cup (85 ml) butter, softened
- 1/2 cup white sugar
- 1 egg
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (30 ml) clementine (or orange) zest
- 1/2 cup (125 ml) pistachio cream - Favuzzi
Preparation
In a bowl, mix the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar until smooth, about 5 minutes. Add the egg, vanilla extract, and clementine zest.
Using a wooden spoon, gently fold the dry ingredients into the wet mixture. If the dough seems too wet, you can add 1 to 3 tbsp (15 ml - 45 ml) of flour.
When the dough is formed, wrap it in plastic wrap and let it rest in the refrigerator for at least 1 hour.
Meanwhile, preheat oven to 350˚F and line 2 baking sheets with parchment.
After 1 hour of resting, remove the dough from the refrigerator and roll it out on a lightly floured surface to a thickness of about 1/2 inch.
Using a round cookie cutter, cut out 15 cookies and place them on the baking sheets and bake for about 7 minutes. It is important to space the cookies well apart.
When the cookies are baked, remove them and let them cool for a few minutes before transferring them to a cooling rack.
When cooled, top half of the cookies with a small amount (about 1 tsp (5 ml)) of pistachio cream .
Leave to rest in the refrigerator for about thirty minutes to allow the icing to set.
To make this recipe...
