Pistachio Lemon Cookie Recipe

The Pistachio Lemon Cookie Recipe are perfect for those summer afternoons when they come straight out of the oven. The rind of the lemon along with juices and the dusted icing on top of the cookies make it delectable and perfect for an afternoon tea party or a snack. When you make them you will  notice that these cookies are not crisp and crunchy but soft with a lot of textures.  All Purpose Flour (Maida), Baking powder, Salt, Butter (Salted), Sugar, Honey, Hung Curd (Greek Yogurt), Lemon zest, Lemon juice, Pistachios   1-3/4 cups All Purpose Flour (Maida) 1 teaspoon Baking powder 1/2 teaspoon Salt 1/2 cup Butter (Salted) , softened 1/2 cup Sugar 1/3 cup Honey 3 tablespoons Hung Curd (Greek Yogurt) 1 teaspoon Lemon zest 1 tablespoon Lemon juice 1/4 cup Pistachios , coarsely pounded     20   40     To begin making the Pistachio Lemon Cookie Recipe, sift the flour, salt and baking powder in a bowl and keep aside. In a bowl beat the butter and sugar until fluffy. Add in yogurt and gradually stir in the honey, lemon peel and lemon extract. Finally stir in the flour mixture and pistachio crumbs and beat until well combined.Shape the lemon pistachio cookie dough into logs, wrap in a clingfilm and refrigerate it for a couple of hours until firm.Preheat the oven to 180 C and line a baking sheet with parchment paper.Once the cookie dough is firm, slice the logs into 1 inch sizes pieces and place it on the baking tray.Place the cookies in the preheated oven to make for about 12 minutes until golden brown. After 12 minutes, remove from the oven and allow the Lemon Pistachio cookies to cool completely. Optionally dust the  Pistachio Lemon Cookie over confectioners/icing sugar and serve.Serve Pistachio Lemon Cookie Recipe along with Spiced Chutney Sandwich Recipe With Mint Mayo for an evening tea party.