Pistachio Lime Cookies

I seriously considered not baking cookies this holiday season because my sugar intake has been creeping closer (and closer) to the over-the-limit line. But, since I am a serious cookie muncher, withholding treats would inevitably lead to unpleasant moods. Nobody wants to spend time with a cookie deprived Amy. Trust me.

The recipe I am sharing today was one of my submissions for the VegNews 2011 Holiday Cookie Contest. I didn’t win (congratulations to those who did – I can’t wait to bake up the prized recipes!) but these cookies still deserve some love. While they may look like tropical cookies from the ingredient list, these Pistachio Lime Cookies are just as festive as any other holiday-themed cookie, especially with their green-flecked interior and sparkly, sugar dusted exterior.

Pistachio Lime Cookies

1/2 cup non-dairy butter, softened
1/2 cup unrefined granulated sugar
1/4 cup non-dairy milk
1 teaspoon lime extract*
1/2 teaspoon vanilla extract
2 teaspoons lime zest
1 1/4 cups unbleached all-purpose flour
1/2 cup shelled pistachios, finely ground
1/4 cup unsweetened shredded coconut
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons unrefined granulated sugar, for coating cookies

1. In the bowl of a stand mixer (use a large bowl and an electric hand mixer if you don’t have a stand mixer), cream together butter and sugar until fluffy. Scrape down sides of the bowl. Add in milk, extracts, and lime zest. Beat until well mixed.
2. In a small bowl, whisk together flour, pistachios, coconut, baking powder, and baking soda. Add dry ingredients to wet ingredients and mix until everything is incorporated. Transfer cookie dough to the refrigerator and chill for at least an hour before proceeding with the recipe.
3. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
4. Using a small cookie scoop (or two spoons), drop dough onto prepared cookie sheet. Place the 2 tablespoons of sugar on a plate and gently flatten the top of each dough ball in the sugar. Bake cookies for 8-9 minutes. Allow to cool on the cookie sheet for a few minutes before transferring to a wire rack.

*If you cannot find lime extract, I am sure that a tablespoon of lime juice would work nicely. Or, turnĀ  these into Pistachio Lemon Cookies by replacing the lime extract and lime zest with lemon extract and lemon zest!

I’ll be back soon with some fun giveaways, so don’t stray too far!