Pesto Cookies

Staff Writer
Pesto Cookies
pesto cookies
Frank Anzalone
Watch This Recipe Video

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
Deliver Ingredients

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.

Pesto Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pesto Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Total Fat
13g
20%
Sugar
9g
N/A
Saturated Fat
6g
31%
Cholesterol
54mg
18%
Protein
5g
9%
Carbs
21g
7%
Vitamin A
86µg
10%
Vitamin B12
0.1µg
2.1%
Vitamin C
1mg
2%
Vitamin D
0.3µg
0.1%
Vitamin E
0.4mg
1.9%
Vitamin K
2µg
3%
Calcium
70mg
7%
Fiber
0.8g
3.2%
Folate (food)
15µg
N/A
Folate equivalent (total)
56µg
14%
Folic acid
24µg
N/A
Iron
1mg
6%
Magnesium
14mg
3%
Monounsaturated
3g
N/A
Niacin (B3)
1mg
5%
Phosphorus
80mg
11%
Polyunsaturated
3g
N/A
Potassium
52mg
1%
Riboflavin (B2)
0.1mg
7.1%
Sodium
68mg
3%
Sugars, added
8g
N/A
Thiamin (B1)
0.1mg
9.9%
Trans
0.3g
N/A
Zinc
0.5mg
3.1%

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