Pistachio Ouzo Cookies With OPA
Mediterranean flavors of pistachio flour and the anise-flavor of Ouzo in a shortbread cookie dough dusted with confectioners sugar and pistachios.
Servings 12 servings
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
Cool cookies completely before dusting with confectioners sugar otherwise the sugar will melt.