Pistachio Cookies with Brown Butter Icing

• tempo totale: 1 hour 5 minutes

Ingredienti

1 cup salted pistachios

1 cup (2 sticks) room temp butter

3/4 cup powdered sugar

1 tsp pure vanilla extract

1 tsp almond extract

2 and 1/4 cups all-purpose flour

Optional: 1–2 drops green food coloring

Brown Butter Icing

1/4 cup (4 Tbsp) butter

1 cup powdered sugar

2 Tbsp heavy cream

1/4 tsp pure vanilla extract

1 Tbsp milk

Istruzioni

Pulse pistachios in a food processor until small crumbs form. You need 3/4 cup of very finely chopped pistachios. Set aside.

Using a mixer, beat the butter for 1 minute on medium speed until smooth and creamy. Add the powdered sugar, vanilla extract, and almond extract, then beat on medium-high speed until combined. Add the flour, 3/4 cup pistachio crumbs, and food coloring, and beat on medium-high speed until combined. The dough may not come together at first, but keep mixing. The cookie dough will be

thick.

Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days.

Time-saving tip: prepare the brown butter icing while cookie dough chills OR while cookies bake.

Preheat oven to 350°F. I use convection to ensure oven temp doesn’t get hotter. Line large baking sheets with parchment paper.

Roll the cookie dough into balls, about 1 tablespoon each/ should make 35 cookies. Bake 14–15 minutes until edges are lightly browned. Do not overbake!!

Cool cookies 5 minutes on the baking sheet, then transfer to a wire rack. Make sure cookies are fully cool before dipping or applying icing.

NOTES::

check oven temp- these will quickly become sandy and chalky if you overbake. I do 14 mins at 350, even one minute and they can turn!

make sure you whip your butter and make it white and creamy. If not whipped enough- the dough will be crumbly and not thick. It should be hard to mix by hand. If crumbly- keep beating until it all forms together.