Description
Delight in these delicate Pistachio Cookies, featuring a tender crumb infused with almond and vanilla extracts and a vibrant green hue from gel food coloring. Coated in powdered sugar and topped with crushed pistachios, these cookies are a perfect balance of nutty flavor and sweetness, ideal for any occasion.
Ingredients
Scale
Nut Mixture
- 1 cup raw pistachios, shelled
- 2 tablespoons reserved crushed pistachios (for topping)
Dough
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups 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: Preheat your oven to 350°F (175°C) and line a large half sheet baking tray with a silicone baking mat or parchment paper to prevent sticking.
- Grind Pistachios: Place the shelled raw pistachios in a food processor or blender and pulse until finely ground. Reserve 2 tablespoons for cookie topping and set aside the rest for the dough.
- Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to cream the softened butter and ½ cup of confectioners’ sugar on medium speed for about 2 minutes until light and fluffy.
- Combine Ingredients: Add the ground pistachios, almond extract, vanilla extract, and green gel food coloring to the creamed mixture. Beat on low speed until fully incorporated. Gradually mix in the all-purpose flour until just combined, taking care not to overmix.
- Form Cookie Balls: Using a small cookie scoop or spoon, portion about 1 tablespoon of dough and roll into balls with your hands.
- Coat with Sugar: Dip each dough ball into the remaining confectioners’ sugar and roll to coat evenly, giving the cookies their signature powdered sugar appearance.
- Arrange and Bake: Place the coated cookie balls on the prepared baking sheet about 2 inches apart to allow spreading. Bake for 13 to 15 minutes, or until the edges just start to brown.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer carefully to a wire rack to cool completely and set.
Notes
- Using a silicone mat or parchment paper ensures cookies don’t stick and promotes even baking.
- Be careful not to overmix the dough to maintain a tender texture.
- The green gel food coloring adds a beautiful festive color without affecting flavor.
- Reserved crushed pistachios as topping add a crunchy texture contrast.
- Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
