Easy cut-and-bake pistachio butter cookies! Store the dough for cookies in the fridge or freezer whenever you like. Dough from the food processor.
BE PICTURED IN; CHARACTERIZED IN:
These sliced and baked pistachio cookies are buttery but not overly sweet and have a firm texture like shortbread. The chopped pistachios on the edges also give them a bright pop of color.
CONTINUE READING:
The dough for these cookies is made in a food processor from flour, powdered sugar, butter and an egg yolk. Pulse everything together until it starts to clump together, then tip it onto your counter and gather it into a ball. From there, just roll it into logs!
Let the sticks set in the refrigerator overnight before slicing. They also keep well in the freezer for several days or a few months. Whenever you’re ready for cookies, just slice and bake! (Thaw frozen logs in the refrigerator overnight.)
My instructions here make nearly 100 quarter-size miniature cookies. You can also roll the logs a little larger to make about five dozen cookies.
These little cookies make a lovely gift wrapped in cellophane bags or keep for a party. Serve the cookies on plates or a cake stand and don’t be surprised if guests fill them by the hand.
Slice and bake pistachio butter cookies
This recipe needs to be prepared in a food processor to fully combine the ingredients for the dough. Don’t try to do it by hand.
After preparing this recipe, you will be left with chopped nuts. Save them for your next batch of cookies or sprinkle them over your oatmeal!
Almond Butter Cookie Variation: Replace the pistachios with almonds. Reduce vanilla extract to 1/2 teaspoon and add 1/2 teaspoon almond extract.
ingredients
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3/4 cup (90G) peeled raw pistachios
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2 cups (280gr) all purpose flour
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2/3 cup (85G) powdered sugar
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1/4 teaspoon Salt
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14 tablespoons (1 3/4 sticks, 198G) unsalted butterat room temperature
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1 big egg yolk
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1 teaspoon vanilla extract
special equipment
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food processor
method
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Finely chop pistachios:
Place the pistachios in a food processor. Pulse until very finely chopped, but not so much that the nuts become powdered or start breaking down into nut butter. Place on a rimmed baking sheet and set aside.
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Prepare cookie dough:
In a food processor, measure the flour by scooping the flour into the measuring cup and then stroking the top with the blunt edge of a butter knife. Measure the sugar in the same mansion. (Or weigh out your ingredients.) Add the salt.
Pulse a few times to mix the dry ingredients. Cut the butter into a few pieces and sprinkle over the dry ingredients. Pulse just until the mixture forms crumbs.
Whisk the yolks with the vanilla with a fork (this will help them blend more easily) and place in the food processor, scraping out the small bowl with a rubber spatula so all the yolks are added. Pulse again in about 15 long bursts until dough forms large moist lumps.
(If your dough doesn’t form lumps or seems very dry and crumbly, let it sit at room temperature for 10 to 15 minutes to allow the butter to warm up and soften a little, then try again.)
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Shape the dough into sticks:
Turn the dough out onto the counter and use your hands to gather the lumps together to form a ball. Knead against the counter once or twice to help the dough stick together and look smooth, but be careful if you don’t overwork it. The dough should be smooth and pliable, like dough.
Use the bench scraper or a knife to cut the dough in half. Shape each half into a log 13 to 14 inches long and 3/4 inch wide and roll under your palms until smooth. Cut each stem in half again to get 4 shorter stems.
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Roll the logs in nuts:
Work one log at a time and roll the logs in the chopped nuts. Gently press the pistachios into the batter to cover the slices.
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Cool the logs:
Wrap the logs in plastic wrap and refrigerate until firm, at least an hour. Logs can also be refrigerated for up to 3 days or frozen for up to 3 months. (If frozen, thaw in refrigerator overnight before baking.)
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Cut and bake cookies:
Set the oven to 175°C (350°F). Line 2 baking sheets with parchment paper. Use a small sharp knife to cut the chilled logs into 1/4 inch slices. If nuts fall off, just push them back into the batter.
Arrange the biscuits 1 cm apart on the baking sheet.
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Bake the cookies for 12 to 15 minutes or until the nuts start to brown around the edges:
The cookies should be firm and firm, but not golden. Still on the parchment paper, lift the cookies onto wire racks to cool completely.
Store in an airtight container for up to 4 days.
| nutritional information (per serving) | |
|---|---|
| 36 | calories |
| 2g | Fat |
| 3g | carbohydrates |
| 1g | protein |
