Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shelled pistachios, finely chopped
- 1/2 cup pistachio paste (optional, for richer pistachio flavor)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Step 2: Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt.
- Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chopped pistachios and pistachio paste (if using).
- Step 4: Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
- Step 5: Bake for 12-15 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store these cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
- For a delightfully warm cookie, gently reheat them in a low oven (250°F) for a few minutes until warm through.
- Serve these elegant cookies with a cup of strong coffee or alongside a scoop of vanilla ice cream for a sophisticated dessert.
- To prevent the cookies from spreading too thin during baking, chill the dough for at least 30 minutes before rolling and baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American