Pistachio Cookies

• 总时间: 1 hour 19 minutes

配料

2 sticks softened butter

¾ cup confectioners’ sugar

1 tsp vanilla extract

½ tsp pure almond extract

1½ cups flour

1 cup chopped pistachios, divided

步骤

In a bowl, blend the softened butter and confectioners’ sugar with the vanilla and almond extracts.

I use my hands, but you can use a KitchenAid — just don’t overmix. You’re not trying to whip air into the butter and sugar, only blend until creamy.

Add the flour and mix gently.

Pour in ½ cup of the chopped pistachios and blend until just combined.

Roll the dough into a log about 11 inches long,

With slightly wet hands dampen the log and roll in the chopped pistachios

wrap in parchment paper, and chill for 1 hour (or up to 1 week).

Slice and place on a tray lined with parchment.

Bake at 350°F for 18–20 minutes until lightly golden.

Cool and store at room temperature for up to 4 days.

They also freeze beautifully if you want to prep ahead.)