Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (130g) shelled unsalted pistachios, finely chopped
- Optional: 1/4 teaspoon almond extract for extra nuttiness
Instructions
- Prepare the Oven and Baking Tray:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. - Cream the Butter and Sugar:
In a large mixing bowl, use a hand or stand mixer to cream the butter and granulated sugar together until light and fluffy (about 2-3 minutes). - Add Wet Ingredients:
Beat in the egg, vanilla extract, and almond extract (if using) until well combined. - Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. - Incorporate Pistachios:
Fold in 3/4 cup of the finely chopped pistachios, reserving the remaining 1/4 cup for coating the cookies. Avoid overmixing to maintain a tender texture. - Shape the Cookies:
Scoop 1-tablespoon-sized portions of dough and roll them into balls. Flatten slightly with your palms. Roll each dough ball in the reserved chopped pistachios for a crunchy coating. - Bake:
Arrange the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-14 minutes or until the edges are lightly golden. - Cool:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Pistachio Selection: Use fresh, unsalted pistachios for the best flavor. Lightly toast them before chopping for an even deeper nutty taste.
- Storage: Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze for up to 3 months. Thaw at room temperature before serving.
- Flavor Variations: Add lemon zest for a citrus twist or drizzle with melted white chocolate for a decorative touch.