Pistachio Ouzo Cookies With OPA are exactly that; an expression of zest for life, celebrated by dancing and drinking… OPA!
Festive Greek Cookies
Pistachio Ouzo Cookies are the kind of treat that could only come from a Mediterranean holiday table. They’re delicate, buttery little gems, rolled in a soft snowfall of powdered sugar, so light they almost disappear the moment they touch your tongue. The crushed pistachios bring their gentle sweetness and nutty perfume, while a hint of ouzo, that unmistakable anise-scented spirit, gives each bite a whisper of old-world charm.
These cookies have a personality all their own: festive, fragrant, and a little mysterious. They remind me of the kind of treat you’d find in a seaside bakery in Greece or Lebanon, served with tiny cups of coffee and laughter that carries long into the night. I love how they melt in your mouth, leaving behind that lingering sweetness and the faintest trace of anise, a taste that feels both nostalgic and elegant, perfectly suited for the holiday season.
Mediterranean Cookies
Having grown up in a Mediterranean influenced cuisine, my mind always goes there when I am creating new recipes.
Cookies are a world renowned dessert, and so I had to create a cookie that was both Middle Eastern and Greek.
Therefore, this cookie is truly Mediterranean!
Ouzo Cookies With OPA
During the early years of my life, being part Syrian, I grew up with a large Greek community. Come on y’all, we’re only about half a second away from being different!
My first introduction to nightlife, when I was old enough, was to the Greek nightclubs of Washington DC. There is absolutely no disco club having more fun than a Greek nightclub. Why? A Greek nightclub has OPA!
What Is OPA And What Does It Have To Do With Cookies!
Every language has its lingo, its slang words, and OPA is it for the Greeks.
It can mean anything from – “Opa my friend, I would do that if I were you”, to “OPA, you kissed her”! It’s a way of expressing joy or excitement; kind of like what ‘Joie de vivre’ is in French.
And so… at the end of a long night of dining with a large table of friends, a little belly dancing, lots of music and Ouzo, you simply want a cookie that says it all!
That Is What These Cookies Are!
Pistachio Nuts In Greek And Middle Eastern Cooking
These decadent Pistachio and Ouzo Cookies are loaded with crushed pistachios, since they are a tradition from my childhood.
Pistachios were the only nut I remember my first generation Syrian mom cooking with when I was a kid.
Later, I remember walnuts were added to the repertoire of nuts in my mother’s cooking, but pistachios were always in her Baklawa and cookies.
Syrian cooking is known for its desserts and the many ways they incorporate nuts, and exotic spices into them, such as Mahleb or Mastic.
Pistachio Flour Ouzo Cookies
All nuts can be ground into a flour to use for baking, and since pistachios have a natural sweetness, by all means grind them in a blender or food processor and bake with it.
The natural oils in nuts makes for a very moist dough, often taking the place of the need for so much butter in cookies.
Pistachio flour has such a lovely sweet flavor and subtle green color that cakes and cookies just look festive when pistachio flour is used.
And isn’t that what OPA is all about; being festive!
What Is Ouzo?
Back in the day, like in the early 60’s, before ‘young ladies’ threw down shots, there was a drink they sipped in a shot glass as the end of the evening; Ouzo.
It’s strong, sweet and refreshing, all at the same time. Why? The flavor is uniquely created in Greece and Cyprus, and likened to the flavor of Fennel or Anise, as in liquorice-scented.
How To Make Pistachio and Ouzo Cookies
First, you will want to soften the butter, and yes, only butter is used.
Leaving it out to room temperature works, but if it’s winter you may need a little help.
An easy way to soften butter is to fill a large Mason Jar with hot water, dump the water out, put the butter in quick and put the lid on.
The inside of the glass is warm and will soften the butter quickly.
Secondly, you will want to crush the pistachios into a soft flour.
This can be done in a food processor or a blender.
My mom used to put the nuts in a kitchen towel and crush them with a hammer. This works too but doesn’t turn the nuts into flour.
Lastly, you will mix the ingredients together.
Place the dough in a sheet of parchment paper, roll it into a log, chill, slice and bake. Easy!
Ouzo Arak and Pernod
The flavor of licorice or fennel is one you will find often in a Mediterranean aperitif or late night sips.
It also happens to be one often found in many baked goods throughout the Middle East, Turkey and Greece.
While these liquors are sipped or added to exotic drinks, more frequently in Mediterranean cultures than any other liquor, they are also used in the baking of cakes, pies and cookies.
Consequently, a single sip of an anise flavored liquor (Arak, Ouzo or Sambuca), will make you swear you are seeing belly dancers and exotic musicians. OPA!
Ingredients Needed
Each ingredient in these Pistachio Ouzo Cookies brings its own touch of Mediterranean character, simple, familiar, and full of nuance.
- Butter is the heart of the dough, giving these cookies their tender crumb and that melt-in-your-mouth texture. When creamed with sugar, it forms the perfect base for capturing the bright and aromatic notes that follow.
- Sugar adds more than sweetness; it balances the slight bitterness of pistachios and complements the herbal warmth of the anise-flavored liqueur. Together, they create a harmonious flavor that’s indulgent yet elegant.
- Egg binds the dough and adds a soft richness that helps the cookies stay light rather than dense, the kind of texture that crumbles delicately with each bite.
- Ouzo, Arak, or Sambuca – whichever you choose, brings the unmistakable fragrance of anise that’s so deeply woven into Mediterranean desserts. Just a splash perfumes the cookies with that sweet licorice note, instantly transporting you to a seaside café where such flavors feel timeless.
- Flour provides structure, but it’s kept in balance so that the cookies remain soft and airy rather than heavy.
- Pistachios add texture, color, and that distinct nuttiness so beloved in Middle Eastern and Mediterranean sweets. Their gentle green hue peeks through each cookie like a gem.
- A pinch of salt is essential, it quietly sharpens every flavor, from the buttery richness to the sweet nuttiness.
- A bit of baking powder ensures a subtle lift, keeping the cookies light instead of crisp.
- Finally, a dusting of confectioners sugar at the end adds a soft, snowy finish, the signature touch that turns these little cookies into a celebration of taste and tradition.
Equipment Needed
Making these cookies is as much about the process as the ingredients, and having the right tools at hand makes it both easy and enjoyable.
- A food processor is wonderful for grinding pistachios to the perfect texture, fine enough to blend smoothly into the dough, yet still leaving a few tiny bits for that lovely nutty crunch. It also makes creaming butter and sugar effortless, creating a beautifully smooth base for the cookies.
- Your measuring cups and measuring spoons ensure accuracy, something especially important when working with flour and leavening, so that the cookies bake up consistently tender every time.
- Parchment paper is the unsung hero here. It keeps the cookies from sticking to the pan, helps them bake evenly, and makes cleanup almost nonexistent.
- A sifter comes in handy for a couple of steps, first, to aerate the flour and baking powder so they blend evenly into the dough, and later, for dusting that delicate veil of confectioners sugar over the cooled cookies.
- And of course, the oven, the true heart of any kitchen, transforms this fragrant dough into soft, golden, nut-speckled cookies that fill the air with the sweet aroma of butter and anise.
Pistachio Ouzo Cookies With OPA
Equipment
- Cookie sheet
- Parchment paper
Ingredients
- 1 cup Butter, softened 2 sticks
- 3/4 cup Sugar
- 1 Egg
- 1 tbsp Ouzo, Arak or Sambuca
- 2 cups All Purpose Flour
- 1 1/4 cups Pistachio nuts crushed to a powder
- 1/2 tsp Salt
- 2 tsp Baking powder
- 1/4 cup Confectioners sugar for dusting
Instructions
- Preheat oven to 350.
- Blend softened butter and sugar until creamy.
- Add the egg and liquor and blend well.
- Mix in flour, 1 cup of crushed nuts, baking powder, and salt. Blend until all ingredients come together into a dough ball.
- On a sheet of wax paper or parchment paper, place the dough on top, and roll into a log.
- Place the wrapped log into the fridge to chill for 30-minutes. Slice cookie dough into 1/4 inch thick slices.
- Place onto a parchment lined baking sheet or nonstick baking sheet.
- Bake between 12 and 15 minutes. Cool completely before dusting.
- Once cookies are completely cooled, dust with confectioners sugar, followed by remaining crushed pistachios.
Notes
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.