Pistachio Holiday Cookies

  • 2 cups All Purpose Flour
  • ½ cup Ahuacatlan Avocado Oil
  • ½ cup powdered sugar
  • 1/2 tsp salt
  • 2 tsp Vanilla
  • 2 tsp. Lemon Zest
  • 1 tsp Anise Seed, crushed (optional)
  • 1/2 cup Toasted Pistachio, fine chopped
  • 1/3 cup cold water
  • 2-3 cups Additional Powdered Sugar (for rolling cookies)

In a medium bowl combine the Ahuacatlan Avocado Oil, powdered sugar, salt, vanilla, lemon zest and anise seed. Add the flour and nuts and mix well.

Add the water and stir just until the dough stinks together. You will need to squeeze the dough together to make into cookies.

Roll in 1 inch balls and place on heavy sheet pan, 1 inch apart (they don’t spread at all).

Bake 350 ° for 8-10 minutes or until lightly browned.

Roll in powdered sugar while still warm. Cool.

Roll in powdered sugar again if needed. The cookie absorbs the sugar very quickly.

Yield 5 dozen small cookies.

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