At least I baked you some buttery, nutty, melt-in-your-mouth cookies.
But just as hazelnuts are a bit of a work out, so are pistachios, but so worth it.
PISTACHIO ORANGE BUTTER BALLS
adapted from this Almond Butter Balls recipe, by Kathleen King
Note: the citrus and water are here very sublte, just a hint to complement the nuts.
1 cup butter (225g), at room tº
4 Tbs (60g) confectioners´ sugar
½ teaspoon orange blossom water
Zest of ½ a small lemon
2 cups (280g) all purpose flour
¾ cup ground toasted pistachios
Extra confectioners´ sugar, for coating
In a large bowl, beat butter and sugar until creamy and smooth. Add zest, orange blossom water and beat well.
Add flour, 1 cup at a time and then the pistachios. Mix just until smooth.
Gather into a ball, wrap in plastic and refrigerate at least 3 hours.
Preheat oven to 350º. Line a baking tray with parchment paper.
Roll portions of cold dough between your palms to form balls. Place 1-inch apart on lined baking tray.
Bake for 20 to 30 minutes, until they are a bit golden and cracked.
Let cool on a wire rack. Roll in some extra confectioners´ sugar to coat.
These cookies freeze well unbaked. When you need them, just line them up on a parchment-lined or greased baking tray, thaw, and bake.
Yields 3 to 4 dozens, depending on the size