These slightly crisp, soft, chewy cookies are loaded with pistachios both inside and out. Their unique texture melts-in-your-mouth. They're a pistachio lover's dream come true!
Using either a hand or standing mixer with a paddle attachment, cream together the room temperature butter and sugar. Add the egg yolk, heavy cream, and vanilla extract, beating well until combined.
1/2 cup unsalted butter, 2/3 cup granulated sugar, 1 unbeaten egg yolk, 2 Tablespoon heavy cream, 1 tsp vanilla extract
Add the flour, baking powder, salt, and 1/2 cup chopped pistachios. Mix thoroughly.
Place the cookie dough on a large piece of plastic wrap, and lightly flour your (clean) hands to prevent the dough from sticking too much. Shape dough into a log, approximately 12 inches long. Wrap the log of dough in the plastic wrap until covered and chill overnight in the fridge.
The next day, preheat the oven to 400°F. In a small bowl, stir together the remaining 2 tablespoons granulated sugar with the remaining 1/4 cup finely chopped pistachios; set aside.
Lightly beat the saved egg white and brush evenly onto the exterior of the dough log, coating it completely. Place the dough log on a baking sheet and pour the sugar-pistachio mixture on top of the log. Then, roll the log in the sugar mixture, pressing it into the dough as needed, until completely coated.
Use a sharp knife to cut the log into 1/4 inch slices. Place the slices on a baking sheet (I always use parchment-lined baking sheets), leaving approximately 2 inches of space between each cookie. Bake for 7-10 minutes, until slightly golden brown along the edges. Let the cookies rest for 1-2 minutes on the baking sheet, then transfer to a cooling rack. Once completely cooled, store in an airtight container at room temperature for 3-4 days.
Notes
If you're not able to find unsalted pistachios but they're shelled, halve the additional salt from the dough.
Salted in the shell pistachios? I don't find it to be enough salt to make a difference, you'll just have some shelling work to do.
12/2020 Recipe Update: The coating sugar-nut mixture was reduced by half to eliminate excess waste (from 1/4 cup sugar and 1/2 cup pistachios to 2 TBSP sugar and 1/4 cup pistachios).