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Pesto Cookies

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.

12
Servings
218
Calories Per Serving

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 Cup 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.

Nutritional Facts
Servings12
Calories Per Serving218
Total Fat13g20%
Sugar9gN/A
Saturated6g31%
Cholesterol54mg18%
Protein5g9%
Carbs21g7%
Vitamin A86µg10%
Vitamin B120.1µg2.1%
Vitamin C1mg2%
Vitamin D0.3µg0.1%
Vitamin E0.4mg1.9%
Vitamin K2µg3%
Calcium70mg7%
Fiber0.8g3.2%
Folate (food)15µgN/A
Folate equivalent (total)56µg14%
Folic acid24µgN/A
Iron1mg6%
Magnesium14mg3%
Monounsaturated3gN/A
Niacin (B3)1mg5%
Phosphorus80mg11%
Polyunsaturated3gN/A
Potassium52mg1%
Riboflavin (B2)0.1mg7.1%
Sodium68mg3%
Sugars, added8gN/A
Thiamin (B1)0.1mg9.9%
Trans0.3gN/A
Zinc0.5mg3.1%
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