Description
These Pistachio Cookies are delicate, buttery treats infused with almond and vanilla extracts, featuring finely ground pistachios and a festive hint of green food coloring. Coated in confectioners’ sugar and baked to a perfect light golden edge, they’re a delightful snack or dessert that’s easy to make and perfect for sharing.
Ingredients
Scale
Main Ingredients
- 1 cup raw pistachios, shelled
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cup confectioners’ sugar, divided
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 drop green gel food coloring
- 2 ½ cups all-purpose flour
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large half-sheet baking tray with a silicone baking mat or parchment paper to prevent sticking and set aside for later use.
- Grind Pistachios: Add the shelled raw pistachios to a food processor or blender. Pulse until the pistachios are finely ground, but not turned into a paste. Reserve 2 tablespoons of the ground pistachios for garnishing the cookies after baking.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter with ½ cup of the confectioners’ sugar. Beat on medium speed until the mixture becomes light and fluffy, which should take about 2 minutes.
- Mix Wet Ingredients and Flour: Add the finely ground pistachios, almond extract, vanilla extract, and one drop of green gel food coloring to the creamed butter mixture. Beat on low speed until fully incorporated. Gradually add the 2 ½ cups of all-purpose flour and beat just until combined to form a dough.
- Shape Cookies: Using a small cookie scoop, measure out about 1 tablespoon of cookie dough per cookie. Roll each portion into a smooth ball using your hands.
- Coat Cookies in Sugar: Dip each dough ball into the remaining confectioners’ sugar, rolling it thoroughly to coat all sides for a sweet, snowy exterior.
- 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 turn golden brown.
- Cool Cookies: Remove the baking tray from the oven and let the cookies rest on the tray for 5 minutes to firm up. Then carefully transfer the cookies to a wire cooling rack to cool completely before serving or storing.
Notes
- Storing: Store leftover cookies in an airtight container at room temperature for up to 1 week, or refrigerate for 2-3 weeks. Ensure the container is airtight to prevent powdered sugar from clumping due to moisture.
- Freezing Baked Cookies: Place cooled cookies in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge or at room temperature before enjoying.
- Freezing Cookie Dough: Freeze unbaked dough balls (without sugar coating) on a parchment-lined baking sheet for 1-2 hours until firm. Transfer to an airtight container or freezer bag. When ready to bake, thaw in the refrigerator overnight, then roll in confectioners’ sugar before baking as usual.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
