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Pesto Cookies Recipe
Feb 19, 2013 @ 7:56 PM
Posted by
Daily Value: 11%
Servings: 12
Low-Sodium
Vegetarian
Posted by
Nutrition
Cal/Serving: 218Daily Value: 11%
Servings: 12
Low-Sodium
Vegetarian
| Fat | 13g | 20% |
| Saturated | 6g | 31% |
| Trans | 0g | 0% |
| Carbs | 22g | 7% |
| Fiber | 1g | 3% |
| Sugars | 9g | 0% |
| Protein | 5g | 9% |
| Cholesterol | 54mg | 18% |
| Sodium | 78mg | 3% |
| Calcium | 74mg | 7% |
| Magnesium | 15mg | 4% |
| Potassium | 58mg | 2% |
| Iron | 1mg | 6% |
| Zinc | 0mg | 3% |
| Vitamin A | 437IU | 9% |
| Vitamin C | 2mg | 3% |
| Thiamin (B1) | 0mg | 10% |
| Riboflavin (B2) | 0mg | 7% |
| Niacin (B3) | 1mg | 5% |
| Vitamin B6 | 0mg | 3% |
| Folic Acid (B9) | 40µg | 10% |
| Vitamin B12 | 0µg | 2% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 2% |
| Vitamin K | 10µg | 13% |
| Fatty acids, total monounsaturated | 3g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
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Frank Anzalone
Inspired by the sauce from Genoa that may dress pasta or pizza, the cookie I’ve named Pesto is a savory, with walnuts and orange zest adding a twist on tradition. Fresh basil gives a bright finish to this shortbread-like cookie.
INGREDIENTS
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 2 large egg yolks
- 1 tablespoon orange juice
- 1 tablespoon orange zest
- 1 tablespoon finely chopped basil, plus extra whole basil leaves
- 1 1/2 cups all-purpose flour
- 1/2 cup finely chopped walnuts
- 1/2 cup grated Parmesan cheese
DIRECTIONS
In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg yolks until blended. Mix in the orange juice, zest, and basil.
Mix together the flour, walnuts, and Parmesan in a small bowl and add to the butter mixture. Beat until just incorporated.
Form the dough into a log (about 2 inches in diameter) and wrap in parchment paper. Press the log on the counter to form a rectangular shape rather than a round shape. Freeze for 30 minutes or refrigerate for 2 hours.
Preheat oven to 375 degrees. Slice the dough into ¼-inch-thick rectangles and place 1 inch apart on a parchment-lined or nonstick baking sheet.
Use kitchen scissors or a knife to cut small decorative basil leaf and press onto each cookie. Bake for 10-12 minutes or until bottoms are light golden brown. Let sit for a few minutes and transfer to a cooling rack.
Recipe Details
Servings: 12
