Ingredients

The following ingredients have 12 Servings
  • 1 cup pistachios (shelled, unsalted)
  • 1/2 cup unsalted butter
  • 1/2 cup oil
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1 large egg
  • 1 tsp orange zest (finely grated, about ½ orange)
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt
  • 2 cups all-purpose flour
  • 1 tsp baking powder

Instruction

  • Place pistachios in food processor and pulse 8–10 times. When chopped to the proper consistency, some pieces will be the size of small peas and some will be turned to a fine powder. Once the nuts reach this stage, set them aside.
  • In a large mixing bowl, or the bowl of a stand mixer fitted with paddle attachment, cream butter, oil, granulated sugar and powdered sugar until completely smooth. Add egg, orange zest, vanilla and salt and beat until fluffy.
  • Sift in flour and baking powder and stir gently until incorporated. Add chopped pistachios and mix until dough is completely and evenly blended. Transfer dough to a sheet of waxed paper and shape into a cylinder 2" in diameter. Roll up dough in waxed paper and refrigerate for at least 45 minutes until firm.
  • Preheat oven to 350 degrees, line a baking sheet with parchment paper and set aside. Remove cookie dough from refrigerator and remove waxed paper. Cut log into ½"-thick slices and place on prepared baking sheet.
  • Bake 10–12 minutes or just until cookies are set and no longer have a wet look on top. Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling.