Pistachio Cookies
Ingredients
- 1 cup raw pistachios, shelled
- 1 cup unsalted butter, softened to room temperature
- 1-1/2 cups confectioners’ sugar, divided
- 2 tsp almond extract
- 1 tsp vanilla extract
- 1 drop green gel food coloring
- 2-1/2 cups all-purpose flour
Instructions
- Preheat oven to 350F. Line a large half sheet baking tray with a silicone baking mat or parchment paper and set aside.
- Add the pistachios to a food processor or blender and pulse mix until they are ground finely. Reserve 2 tablespoons for topping the cookies. Set aside.
- In a large mixing bowl, use a hand mixer or stand mixer cream together butter and ½ cup sugar on medium speed until light and fluffy, about 2 minutes.
- Add the crushed pistachios, almond extract, vanilla, and food coloring to the mixing bowl. Beat on low until incorporated. Add flour and beat until just combined.
- Use a small cookie scoop to scoop out 1 tablespoon of cookie dough. Use your hands to roll it into a ball.
- Dip the cookie balls in confectioners’ sugar and roll to coat.
- Place the cookie balls onto the lined baking sheet, spaced about 2 inches apart. Bake for 13 to 15 minutes, until edges just start to brown. Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully transfer to a wire cooling rack to cool completely.
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