Description
These Pistachio Cookies are delicate, buttery, and packed with finely ground pistachios for a nutty flavor and chewy texture. Enhanced with almond and vanilla extracts and a touch of green food coloring, they make a delightful treat perfect for any occasion. Rolled in confectioners’ sugar and baked until just golden, these cookies offer a melt-in-your-mouth experience with a subtle crunch from reserved pistachios on top.
Ingredients
Scale
Cookie Dough
- 1 cup raw pistachios, shelled
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups confectioners’ sugar, divided
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 drop green gel food coloring
- 2 ½ cups all-purpose flour
- 2 tablespoons reserved crushed pistachios (for topping)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a large half sheet baking tray with a silicone baking mat or parchment paper and set aside to ensure cookies do not stick during baking.
- Grind Pistachios: Place the raw shelled pistachios in a food processor or blender and pulse until they are finely ground. Reserve 2 tablespoons of the crushed pistachios for decorating the cookies later. Set aside the rest for mixing into the dough.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter and ½ cup of the confectioners’ sugar on medium speed. Mix for about 2 minutes until the mixture is light and fluffy.
- Combine Ingredients: Add the finely ground pistachios, almond extract, vanilla extract, and a drop of green gel food coloring to the creamed mixture. Beat on low speed until fully incorporated. Gradually add the all-purpose flour and beat until just combined, being careful not to overmix.
- Form Cookie Balls: Using a small cookie scoop, portion out approximately 1 tablespoon of cookie dough for each cookie. Roll each portion into a ball using your hands.
- Coat with Sugar: Dip each dough ball into the remaining confectioners’ sugar and roll to coat evenly, giving the cookies their signature powdered sugar coating.
- Arrange and Bake: Place the coated cookie balls on the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading during baking. Bake in the preheated oven for 13 to 15 minutes, or until the edges just begin to brown.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then carefully transfer them to a wire cooling rack to cool completely, allowing them to set perfectly.
Notes
- Storage: Store leftover cookies in an airtight container at room temperature for up to 1 week. If refrigerated, they can last 2-3 weeks. Use airtight containers to prevent the powdered sugar from clumping due to moisture.
- Freezing Baked Cookies: Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw them in the fridge or at room temperature before serving.
- Freezing Cookie Dough: Freeze unbaked dough balls by placing them on a parchment-lined baking sheet, freezing until solid for 1-2 hours, then transferring them to an airtight container or freezer bag. Let thaw overnight in the fridge before rolling in powdered sugar and baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
