Adapted from my Snowball Cookies, these soft and crumbly Pistachio Cookies are made from REAL pistachios and topped with brown butter icing. The cookie dough is made from 6 easy ingredients and requires just 1 mixing bowl. There’s only 30 minutes of cookie dough chilling needed, making this a quick cookie recipe. Cookies, Cookies and Cream Cake, Cookies and Cream Cookies, Cookies Recipes, Cookies Recipes Easy, Cookies From Cake Mix Recipes
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Yield: 2 Servings
Ingredients: 1 cup (130g) salted or unsalted pistachios (see note) 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature 3/4 cup (90g) confectioners’ sugar 1 teaspoon pure vanilla extract 1 teaspoon almond extract And many more.
Instructions:
Step number 1. Pulse pistachios in a food processor until small crumbs form. See photo above for a visual. You need 3/4 cup of very finely chopped pistachios. Set aside.
After that, Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the confectioners’ sugar, vanilla extract, and almond extract, then beat on medium-high speed until combined. Add the flour, 3/4 cup pistachio crumbs, and food coloring (if using) and beat on medium-high speed until combined. The dough may not come together at first, but keep mixing. The cookie dough will be thick.
And now, Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days. (If chilling for 2+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the refrigerator that long.)
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