Description
Buttery pistachio cookies rolled in sparkling sugar and finely chopped pistachios.
Ingredients
Scale
- 16 tablespoons (226g) unsalted butter, at room temperature
- 2/3 cup (75g) confectioners’ sugar
- 1 1/2 teaspoons King Arthur Pure Vanilla Extract
- 1 teaspoon almond emulsion or almond extract
- 3/4 teaspoon table salt
- 1 cup (120g) pistachios, raw, unsalted, shelled, very finely chopped
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
- 6 tablespoons (86g) coarse sparkling sugar
- 3 tablespoons (23g) pistachios, raw, unsalted, shelled, very finely chopped
Instructions
- Preheat the oven to 350?F with racks in the upper and lower third and line two baking sheets with parchment or lightly grease.
- To make the dough: in the bowl of a stand mixer fitted with the flat beater or working in a large bowl with a dough whisk or flexible spatula, beat together the butter, confectioners’ sugar, vanilla, almond flavoring, and salt until smooth and well combined.
- Add the 1 cup finely chopped pistachios and mix to combine, then stir in the flour until no dry streaks remain.
- Use a spoon or a tablespoon cookie scoop to portion 1 1/4″ balls of dough (about 24g each), then roll them into neat balls.
- To make the coating: in a small bowl, combine the coarse sparkling sugar and the 3 tablespoons of finely chopped pistachios.
- Roll the dough balls in the coating mixture to cover the entire surface, then arrange them on the prepared baking sheets, spacing them evenly apart (about 15 cookies per pan).
- Bake for 20 to 25 minutes, rotating the pans from front to back and top to bottom halfway through baking, until the cookies are puffed slightly and very lightly golden brown around the edges.
- Remove the cookies from the oven and allow to cool completely on the pan.
- Store pistachio cookies airtight at room temperature for several days; freeze for longer storage.
- Prep Time: 15 mins
- Cook Time: 20–25 mins