Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup finely chopped pistachios
- 1/4 teaspoon salt
- 1/4 teaspoon almond extract (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy, about 3-4 minutes.
- Mix in the vanilla extract (and the almond extract, if using) until well combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the butter mixture, mixing until just incorporated.
- Fold in the finely chopped pistachios, ensuring they are evenly distributed.
- Using a tablespoon or small cookie scoop, form the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet, leaving some space between each ball.
- Bake for 12-15 minutes, or until the bottoms are lightly golden and the tops are firm but not browned.
- Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
To store, let cookies cool completely and place in an airtight container. They can be kept at room temperature for up to a week, or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg