Orange Pistachio Cookies Recipe
Orange Pistachio Cookies Recipe photo by Taste of Home
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Orange Pistachio Cookies Recipe

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I had never tried pistachios until I visited a friend who served me these cookies. I was in love! I made the recipe my own, and now my family can't get enough of them!—Lorraine Caland, Shuniah, ON
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch
MAKES:56 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch
MAKES: 56 servings


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 tablespoon grated orange peel
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 cup pistachios, toasted and finely chopped
  • ICING:
  • 2-1/4 cups confectioners' sugar
  • 1/4 cup orange juice
  • 1 tablespoon butter, melted
  • Additional pistachios, toasted and finely chopped, optional


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, orange peel and vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture.
  2. Divide dough in half. Roughly shape each portion into a 7-in. roll along the long end of a 14x8-in. sheet of waxed paper. Tightly roll waxed paper over dough, using the waxed paper to mold the dough into a smooth roll. Securely wrap waxed paper-covered roll in plastic wrap; freeze 30 minutes or until firm, or refrigerate overnight.
  3. Preheat oven to 350°. Place pistachios in a shallow bowl. Unwrap and roll each roll of dough in pistachios. Cut dough crosswise into 1/4-in. slices. Place 1/2 in. apart on parchment paper-lined baking sheets. Bake 6-8 minutes or until bottoms are light brown. Cool slightly on pan. Remove from pans to wire racks to cool completely.
  4. In a small bowl, combine confectioners' sugar, orange juice and butter until smooth. Spread over cookies. Sprinkle with pistachios if desired. Let stand until set. Yield: about 4-1/2 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Orange-Pistachio Cookies in Cookies & Candies Bookazine 2015, p85

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