Pistachio Spritz Cookies offer a festive twist on a classic, piping easily into delicate shapes with their buttery, tender dough. Finely ground pistachios add a subtle nuttiness that pairs perfectly with the cookie’s light, melt-in-your-mouth texture. Their soft green hue and crisp edges make them as beautiful as they are delicious, ideal for holiday trays or everyday sweet moments.
Pistachio Spritz Cookies
Equipment
- Cookie press
- Food processor
Ingredients
- 1/2 cup pistachios
- 3-1/2 cups all-purpose flour
- 1 tsp baking powder
- 1-1/2 cups butter, softened
- 1 egg
- 2 tbsp milk
- 1/2 tsp pure vanilla extract
- 1/2 tsp almond extract
- Leaf Green Icing/Food Coloring
Instructions
- Preheat oven to 350°F.
- In the bowl of a food processor, process the pistachios until they are finely ground. Remove any pieces too large to fit through the openings of the cookie press discs.
- In a medium bowl, combine ground pistachios, flour, and baking powder. In a large bowl, beat butter and sugar with an electric mixer on medium-high speed until light and fluffy.
- Add egg, milk, extracts, and color; Mix well. Gradually add flour to the butter mixture, mixing to make a smooth dough. Do not chill the dough.
- Place dough into the cookie press and press cookies onto an ungreased cookie sheet.
- Bake for 10-12 minutes, or until lightly browned around the edges. Remove cookies from cookie sheet; cool on cooling rack.
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