Pistachio Cookies
Delicate, buttery pistachio cookies with a subtle nutty flavor and a melt-in-your-mouth texture. Perfect for gifting, holiday platters, or a refined afternoon treat with tea or coffee.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 24–28 cookies
Ingredients
– 1 cup (225 g) unsalted butter, softened
– ½ cup (100 g) granulated sugar
– 1 teaspoon pure vanilla extract
– 1 ¾ cups (220 g) all-purpose flour
– ½ cup (60 g) finely ground roasted pistachios
– ¼ teaspoon salt
– Optional: 2–3 tablespoons chopped pistachios for topping or edges
– Optional: melted white or dark chocolate for drizzling
Instructions
1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Finely grind the roasted pistachios until sandy in texture.
3. Cream the softened butter and sugar together until light and fluffy.
4. Mix in the vanilla extract.
5. Gradually add the flour, ground pistachios, and salt, mixing until just combined.
6. Form the dough into a log about 2 inches in diameter, wrap in plastic, and chill for at least 1 hour.
7. Slice into ¼-inch rounds and place on baking sheets. Optional: press chopped pistachios on top.
8. Bake 12–15 minutes until edges turn lightly golden; centers remain soft.
9. Cool on the sheet for a few minutes, then transfer to a wire rack. Optional: drizzle with melted chocolate.
Notes
For extra pistachio flavor, replace ¼ cup of flour with additional ground pistachios. Store in an airtight container at room temperature for up to 1 week or freeze for longer freshness.