Description
Soft cake-like sour cream and pistachio cookies drenched in sweet lemon syrup.
Ingredients
- FOR THE COOKIES:
- 1-¼ cup All-purpose Flour
- ½ teaspoons Baking Powder
- ½ teaspoons Kosher Salt
- 1 cup Sugar
- ½ sticks Unsalted Butter, At Room Temperature
- 1 whole Large Egg
- ¾ cups Sour Cream
- 1 Tablespoon Lemon Zest
- 1 Tablespoon Fresh Lemon Juice
- ¼ cups Finely Chopped Pistachios
- FOR THE SYRUP:
- ¼ cups Sugar
- ¼ cups Fresh Lemon Juice
- FOR THE GARNISH:
- ¼ cups Finely Chopped Pistachios, For Topping
Preparation
For the cookies:
Preheat the oven to 375°F. Line a few baking sheets with parchment paper.
Whisk together the flour, baking powder, and salt in a small bowl to combine.
Beat the sugar and butter in the bowl of an electric mixer on medium speed for about 2 minutes, until light and fluffy. Add the egg, sour cream, lemon zest, and lemon juice and mix until well combined. With the mixer on low speed, add the flour mixture in two additions, blending until just incorporated. Stir in the pistachios.
Using a small ice cream scoop, drop the dough onto the prepared baking sheets, spacing the cookies 1-inch apart. Bake for about 15 minutes, until firm to the touch and lightly browned around the edges. Remove from the oven and let them cool for 5 minutes. Transfer the cookies to a wire rack and let them cool completely.
For the syrup:
Combine the sugar and lemon juice in a small saucepan over medium heat, stirring until the sugar dissolves. Spoon some syrup over each cookie and sprinkle the pistachios over the top.
