Pistachio Cookies

Pistachios are my new favorite nut. These showcase the pistachios very well; the flecks of lime zest pick up the green color. They are crisp and not too sweet, ideal for dunking in tea.

Pistachio Cookies

3/4 cup pistachio nutmeats, chopped roughly (put them in a plastic bag and whack them with a rolling pin)
1 2/3 cups white flour
2/3 cup quick-cooking rolled oats
1/2 cup white sugar
1 tsp baking soda
1 egg
1/4 tsp salt
1/2 tsp powdered cardamom
1/2 cup (1 stick) butter, chilled and diced
2 tbsp water, or more as needed
grated zest of 1 lime


Preheat the oven to 300 degrees. Grease a cookie sheet.
In a large bowl, mix together flour, oats, nuts, sugar, baking soda, salt, cardamom, and lime zest. With your fingers, rub the butter into the dry ingredients until it reaches the texture of coarse sand. Add the egg and stir until incorporated (the dough will still not come together into a ball). Add the water, beginning with 2 tbsp, and mix with your hands until the dough just comes together into a ball (it may take more like 4 tbsp). Shape into balls slightly larger than walnuts, flatten slightly, and place on cookie sheet. Bake about 30 minutes, until crisp and slightly colored. Makes about 24 - 28 cookies.