ORANGE AND PISTACHIO COOKIES

Orange and Pistachio Cookies.JPG

Right now I really don’t like eating, I suspect that someone, no names, has attached a bug on/in/to my organism. But like my mother always said when this happened to, at least I’m not gaining weight. And yes, I know I promised the Paper Chef Winner for yesterday but as you can see, there’s a delay. I’m very about this and as soon as I get it all together I will post it!
Until then these cookies will have to suffice; I realized that Spring really must be approaching because now the butter is soft enough to be made into a cookie dough, I don’t have a food processor you see and then butter can pose quite a problem during winter in this house, especially when you have to provide resident Italians with their sweet breakfast. Fortunately I can now vary the breakfast menu with the addition of cookies.

Orange and Pistachio Cookies.JPG

ORANGE AND PISTACHIO COOKIES
A lot

250 g/ 8.8 oz salted butter
200 ml/ 0.85 cup sugar
300 ml/ 1.25 cup wholemeal flour
300 ml/ 1.25 cup flour
2 oranges, zest and juice
4-5 tblsp pistachio

- Stir butter and sugar until it’s a creamy.
- Add orange zest and juice and mix well, the juice will obviously not be absorbed much but it will later.
- Chop the pistachio nuts and add them as well.
- Add the two types of flower and work it quickly into a dough.
- Roll small balls of the dough, place them on baking sheets an then press them down with a fork.
- Bake in a pre-heated oven at 175°C/347°F for 10-12 minutes.
- Let them cool down before eating.

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