Pistachio Cookies

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Pulse the pistachios in a food processor until finely chopped; you need 3/4 cup of crumbs. Set aside.
2. Beat 1 cup (226 g) softened butter on medium speed for 1 minute until smooth and creamy.
3. Add the confectioners' sugar, vanilla and almond extracts and beat on medium-high until combined.
4. Add the flour, 3/4 cup pistachio crumbs and the green food coloring, and beat on medium-high until combined. Keep mixing if it seems crumbly at first; the dough will be thick.
5. Cover and chill for 30 minutes up to 3 days. If chilled for 2 hours or more, let it sit at room temperature for at least 30 minutes before rolling.
6. Make the brown butter icing while the dough chills or while the cookies bake.
7. Preheat the oven to 350°F (177°C) and line large baking sheets with parchment or silicone mats.
8. Roll the dough into balls of about 1 tablespoon (20-22 g), spaced 2 inches apart. If crumbly, keep working it with your hands until it holds together.
9. Bake for about 14-15 minutes, until the bottoms are lightly browned at the edges and the tops are just barely browned.
10. Cool 5 minutes on the sheet, then move to a wire rack and let cool completely before dipping.
11. For the icing, melt 1/4 cup (56 g) butter in a light-coloured pan over medium heat, stirring now and then, until it foams and turns nutty brown with specks, about 5-6 minutes.
12. Remove from heat and cool 5 minutes, then whisk in 1 cup (120 g) confectioners' sugar, 2 tablespoons milk or cream, 1/4 teaspoon vanilla and a pinch of salt until smooth.
13. Adjust: add more sugar for thicker icing or more milk to thin it.
14. Dip the cookies in the icing or drizzle it over them. Lightly coated cookies set in 1-2 hours. Store iced cookies covered at room temperature for 1 day or refrigerated up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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