Olive oil, Pistachio, Lemon cookies

Good day there!

Here are the wonderful cookies of Sarah Kieffer. I saw them, loved them and decided to give them a try..

They are the epitome of spring cookies and rather eastery I guess too.. I added some thyme because I had some in the garden and just love it. With Pavlova, Pastiera Napoletana and a savoury Italian tart will be my go to Easter treats for this year!

It is a straightforward recipe but has it's tricks as the dough is crumbly... and difficult to spread... but some patience will help..

Anyway! let's see what we will need..

Diffuculty: 2 of 3

Duration:30 mins prep and 40 minutes baking

Serves:40, 5 cm diameter cookies

Ingredients

For the cookies

40g of pistachio nuts

280g all purpose flour

1/2 tsp thyme leaves fresh

1/2 tsp. baking soda

1/2 tsp salt

60g room temperature butter

150g plain sugar

30g confectioners sugar

110g of olive oil

1 medium egg

1 tsp vanilla extract

For the frosting

15g melted butter

3-4 tblsp lemon juice

180g confectioners sugar

40g ground (not finely) pistachios

1/2 tsp. thyme leaves fresh chopped finelly

Method

Place 5 first ingredients to a food procesor and pulse till pistachios are ground and everything is mised. Keep aside.

Place butter in a stand mixer and mix on medium for 3 minutes with the paddle atachment. Add the sugars and mix for another 3 minutes on low.

Add olive oil and scrape the sides of the bowl with a spatula.

Incorporate the olive oil by mixing for 2-3 minutes.

Add the egg and vanila. Mix.

Add the flour mixture and just mix for a few seconds till is all combined.

Remove the dough, flatten it and wrap it in cling film, placing it in the fridge for a night..

Next day preheat the oven at 170 celsious fan forced.

Layer two baking dishes with parchment paper.

With the help of some flour and a rolling pin slowly turn half of the dough in a disc with a 5-6 mm thickness.

Will be hard as dough is crumbly.. but you will make it..

Cut 5 cm diameter cookies and place them on the pan using a spatula.

Bake for 12 minutes.

Leave them to cool on a rack.

Continue with the rest of the dough.

The scraps of dough you freeze them and turn thm into cookies as well.

For the frosting you mix all the ingredients apart from pistachios and thyme..

Spread a bit of the frosting on each cookie with a spatula and scatter some of the pistachios and thyme...