Honey Lime Pistachio Shortbread Cookies

Lime Pistachio Shortbread Cookies

YUMMY =) Who doesn't love cookies?! These are perfect to enjoy with a cup of coffee on a chilly morning. The lime and pistachios pair so nicely with the honey. Regina used our Angico honey for this recipe. We hope you enjoy these zesty treats!

 

Ingredients:

 

 Lime pistachio shortbread cookies

Lime pistachio shortbread cookies

Directions:

 

  1. In a bowl of a stand mixer beat the butter with Angico Honey and lime zest until pale. Add in the egg yolks and beat for another 2 minutes or until combined. Stir in the pistachio and all-purpose flour mix briefly until a dough forms.
  2. Turn the dough out onto a piece of plastic wrap and shape into a rectangle. Wrap tightly, and refrigerate overnight or at least for 4 hours.
  3. Preheat the oven to 350˚f. Line two baking sheets with parchment paper. Remove the dough from the fridge and allow to stand for 15 minutes. Divide the dough in two and roll out to approx 1/4" thick. Cut out circles and arrange on the baking sheets — re-roll scraps to cut out additional cookies.
  4. Bake the cookies for 10-12 minutes, or until set and the edges are beginning to go golden.
  5. Let the cookies cool for 5 minutes on the baking sheet before removing to a cooling rack and allowing to cool completely.

Lime pistachio shortbread cookies


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