Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pistachios
- 2 tablespoons poppy seeds
- 1/4 cup powdered sugar for dusting
Instructions:
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy
Beat in the eggs, one at a time, followed by the lemon zest, lemon juice, and vanilla extract
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt
Gradually add the dry ingredients to the wet ingredients, mixing until just combined
Fold in the chopped pistachios and poppy seeds, ensuring even distribution throughout the dough
Cover the dough and refrigerate for at least 1 hour to firm up
Preheat the oven to 350F 175C and line a baking sheet with parchment paper
Scoop tablespoon-sized portions of dough and roll them into balls
Place them on the prepared baking sheet, leaving some space between each cookie
Gently flatten each dough ball with the back of a fork or the palm of your hand
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden
Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely
Once the cookies are completely cooled, dust them with powdered sugar for an extra touch of sweetness
Enjoy these chewy lemon cookies with a delightful crunch from the pistachios and a hint of poppy seed flavor
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