Pistachio Butter Cookies – a mix between shortbread and sugar cookie, these slightly crisp yet soft cookies are coated with pistachios; a perfect melt-in-your-mouth combination!
HAPPY BIRTHDAY TO ME!
I’m shameless about my birthday. I love it. And I love celebrating for the entire week. This year was no exception – birthday weekend was in full force. I was able to spend a night out dancing with friends, a girls night out with my mom, and a family night – all with meals at my favorite places and a ridiculous amount of wine.
I’m so thankful I’ve been able to celebrate with so many people I love this year. For the past 4 years, FaceTime has brought me and my family together while I open presents and cut the cake over video chat. Not this year – real hugs, real laughs, and sharing food and wine together.
I think 28 is going to be pretty good to me.
Especially because these cookies have entered my life. And now yours.
Have you started your holiday cookie baking? We generally don’t dive into our cookie-fest until closer to Christmas, but I found an old recipe my grandma had given me and I needed to try it, of course deciding to play with it, too. I’ve been dying to try to make pistachio shortbread cookies, and I thought grandma’s Nut-Rimmed Cookies would be a good place to start.
I’ve been on a pistachio kick lately – it’s something about those little nuts, their slight saltiness and the almost sweet creaminess to them – and the work it takes to get them out of the shell.
Yes, the process is a win for me. I like to think of it as mindful eating. Until they’re in these cookies.
Pistachio Butter Cookies are life-changing. And there’s no stopping at one. They melt in your mouth with a texture that’s somewhere between shortbread and sugar cookie. Absolutely a win if you ask me; that means they’re a little crisp on the outside but still soft and chewy in the middle.
Oh and the pistachios coated on the outside (with sugar of course ;)) add an extra crunch and texture to the cookies.
You’ll form the dough into a log and chill it overnight. The next morning, coat with the pistachio/sugar mixture and then slice and bake. Be sure to leave space between the cookies on your baking sheet (as per usual, but I didn’t the first time and ended up with smashed cookies – deliciously smashed cookies – but smashed nonetheless).
I could go on and on and on about how in love with these cookies I am. But you should try them for yourself. And by yourself, I really mean you should probably make a batch for you and one for the rest of your family.
Now I’m off to go scarf down some cookies and then eat Lobster Mac and Cheese followed by birthday cake.Print
A mix between shortbread and sugar cookie, these slightly crisp yet soft cookies are coated with pistachios; a perfect melt-in-your-mouth combination!
- 1/2 cup butter, room temperature
- 2/3 cup sugar
- 1 unbeaten egg yolk (save the egg white)
- 2 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsalted pistachios, divided, finely chopped
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar – for coating
- Using either a hand or standing mixer, combine butter and sugar. Add the egg yolk, heavy cream, and vanilla. Beat well. Add flour, 1/2 cup chopped pistachios, baking powder, and salt. Mix thoroughly. Place dough on a large piece of plastic wrap, and lightly flour hands. Shape dough into a log, approximately 12 inches long. Wrap the log of dough in the plastic wrap and chill overnight.
- The next day, preheat oven to 400°F. Combine 1/4 cup sugar with remaining 1/2 cup finely chopped pistachios; set aside. Lightly beat the saved egg white and brush onto rolled dough all over. Place the dough log on a baking sheet and cover, then roll, in the sugar-nut mixture until coated. See photos as a guide. You may want to slightly press in the nuts if larger pieces are not sticking. Use a sharp knife to cut the log into 1/4 inch slices.
- Place slices on a cookie sheet (I always use parchment lined baking sheets). Leave space between each cookie. Bake for 7-10 minutes, until slightly golden brown along the edges. Let sit for 1-2 minutes and transfer to a cooling rack. Store in an airtight container once completely cooled.
If your pistachios are salted, halve the amount of salt you put into the dough.
There will be a little leftover pistachio/sugar coating – you can either halve the amount if this concerns you, sprinkle the remainder on top of the cookies, or save it to top your oatmeal in the morning!
Keywords: cookie, easy, nut, butter cookie, shortbread