Pesto Cookies

Pesto Cookies
Staff Writer

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.

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.

Nutrition

Calories per serving:

211 kcal

Daily value:

11%

Servings:

12
  • Carbohydrate, by difference 20 g
  • Protein 7 g
  • Total lipid (fat) 13 g
  • Vitamin A, IU 119 IU
  • Vitamin A, RAE 17 µg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin D 3 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 8 µg
  • Ash 2 g
  • Calcium, Ca 114 mg
  • Carotene, beta 44 µg
  • Cholesterol 11 mg
  • Choline, total 15 mg
  • Cryptoxanthin, beta 3 µg
  • Fatty acids, total monounsaturated 4 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 4 g
  • Fiber, total dietary 2 g
  • Folate, DFE 18 µg
  • Folate, food 30 µg
  • Folate, total 30 µg
  • Glutamic acid 1 g
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 74 µg
  • Magnesium, Mg 37 mg
  • Phosphorus, P 164 mg
  • Potassium, K 152 mg
  • Retinol 13 µg
  • Selenium, Se 5 µg
  • Sodium, Na 468 mg
  • Starch 9 g
  • Sugars, total 3 g
  • Tocopherol, gamma 1 mg
  • Water 21 g
  • Zinc, Zn 2 mg
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