Pesto Cookies Recipe


Nutrition

Cal/Serving: 218
Daily Value: 11%
Servings: 12

Low-Sodium
Vegetarian, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat13g20%
Saturated6g31%
Trans0g0%
Carbs22g7%
Fiber1g3%
Sugars9g0%
Protein5g9%
Cholesterol54mg18%
Sodium78mg3%
Calcium74mg7%
Magnesium15mg4%
Potassium58mg2%
Iron1mg6%
Zinc0mg3%
Vitamin A437IU9%
Vitamin C2mg3%
Thiamin (B1)0mg10%
Riboflavin (B2)0mg7%
Niacin (B3)1mg5%
Vitamin B60mg3%
Folic Acid (B9)40µg10%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K10µg13%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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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

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