Your email address will not be published. The dough is super easy to work with and the directions were flawless start to finish. Seriously! Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. If I managed to make them then anyone can. Do you ever catch the baking itch, but don’t know what to make next? I’m Sally, a cookbook author, photographer, and blogger. The cookie dough will be very stiff after being in the refrigerator that long.). Cardamom itself has citrusy character so it goes really well with orange zest. Oh my gosh, SO GOOD!! Bake until lightly browned, then top with the optional icing. Because butter is solid at room temperature, this brown butter icing sets after about 1 hour. I don’t know why, but every time I make something with pistachio, I have to sneak in a little cardamom and orange. A whole cup of pistachios through the food processor ended up being too much as well. We use light brown sugar to keep everything soft and chewy. Line two large baking sheets with parchment paper or silicone baking mats. The cookies dry out with too much flour. But truly though, these Pistachio Butter Cookies are definitely my favorite cookies. If you’re getting a jar, definitely go with the raw and unsalted. Ingredients ⅓ cup shortening 3 tablespoons butter, softened ½ cup white sugar ½ cup brown sugar 1 egg 1 teaspoon vanilla extract 1 teaspoon almond extract 2 cups all-purpose flour ½ teaspoon baking soda ¼ teaspoon salt … (LOL as if brown butter icing is ever optional.). And you wouldn’t believe how easy they are to whip up. There’s only 30 minutes of cookie dough chilling needed, making this a quick cookie recipe. No need to rub the orange zest into sugar this time since brown sugar is not exactly convenient for doing that. I’ve been checking out all your pistachio recipes and I want to make them all – these cookies included. Set aside. With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. It’s more of a Nutella-like texture than actual pistachio butter (nuts, sugar and some oil), maybe a bit thicker. Add the confectioners’ sugar, vanilla extract, and almond extract, then beat on medium-high speed until combined. Roll the cookie dough into balls, about 1 Tablespoon of dough each, and place dough balls 2 inches apart on the baking sheets. There is no need to flatten the dough, just let them spread on their own during baking. Thanks Andrew!! I’m in love with these cookies. If coated lightly, the icing will set after 1-2 hours. The ingredient list is short, the preparation is simple, and the flavor is unique. Cookies are delicious!!! Your email address will not be published. Is the pistachio butter supposed to be the roasted and salted one, or the raw and unsalted one? By the way, have you tried my brown butter chocolate chip cookies? Because these are called Pistachio Butter Cookies after all. Cheers! And the pastel green hue is a lovely bonus! And bonus: this is an egg-free cookie recipe. Place dough balls on a parchment lined cookie sheet about 2 inches apart and bake for 11 minutes in the middle oven rack. These are some of the best cookies I’ve ever made and I know you’ll happily agree. Notify me via e-mail if anyone answers my comment. Thank you for this recipe. These Pistachio Butter Cookies are spiced with bright orange zest and aromatic cardamom. (If … Every time I test a new cookie recipe, it automatically becomes my favorite cookies. These pistachio cookies are adapted from my beloved Snowball Cookies, a classic Christmas cookie recipe. Excellent Hannah, great use of a substitution , Hi, this recipe sounds great, would love to try it, but it would be soooo much easier if you could provide the recipe amounts in weight (grams) rather than in cups and ounces… If it’s burning, I think your oven temperature may be a tad hotter than mine, try lowering it by 25 degrees and bake for the same amount of time. Though these pistachio cookies taste great on their own, they taste even better with brown butter icing. Thank you so much Norien! Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days. I cover it with toasted coconut and drizzle little melted dark chocolate on top. Chill the cookie dough for 30 minutes, then roll into balls. Hi Sara, You can use the same amount (130g) of your ground pistachios. Dip each cookie into the icing or drizzle on top. The warmth of your hands will help bring it together. When I already have store-bought ground pistachios, will the ratio for the recipe differ or can I still put 130 grams into it? In a stand mixer bowl, combined cooled melted butter with pistachio butter, brown … I had pistachio butter I wanted to use and love all things pistachio. These spiced cookies are so perfect with their bright and warm flavors. Refrigerate 1 hour or until firm Hello! Sign up for email updates and never miss a recipe + Get my FREE ebook ROOM FOR PIE! I’m guessing those having trouble with the dough did not have ingredients at room temp or maybe using a hand mixer produces different results? We always start with real unsalted butter. . They have a wonderful and extremely special flavor profile that will transform your mood and elevate your everyday sweet moment. I’m Trang and welcome to my blog. The flavor of these cookies are just so so special, wonderful, exceptional, top, no words can describe! Brown butter icing is optional, but it’s delicious and worth the extra few minutes! Cover leftover iced cookies tightly and store at room temperature for 1 day or in the refrigerator for up to 1 week. Thank you very much x. Hi Majed, I’m really sorry but when I developed this recipe I took all my measurement in oz and cups. From cookies to cupcakes, to pies and ice cream, to treats for your fur babies, I hope you’ll find something you like and stay a while. Remove from the oven and place baking sheet on a wire rack. Instead of artificial pistachio pudding mix, flavor these pistachio cookies with real pistachios and almond extract. Just like salt, a tiny bit is always added to enhance the overall flavor. This cookie dough is also very easy to handle. Well, it says it yields 3 dozen and I only got 35, but other than that…. If you make this recipe, please let me know! Are they supposed to be a little soft on the inside? I also skipped refrigerating, and I used vegan butter. This is where I share recipes from my kitchen. Did you know that most pistachio cookies rely on artificial pistachio pudding mixes? The addition of coconut and melted chocolate sound fantastic! That’s it! Hawaiian Butter Mochi Recipe {Gluten Free}. And I know you do too. It enhances the flavor of our baked goods even though it is not the main spice. If the cookie dough is too crumbly, keep rolling and working it with your hands. Read More…. more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS.