Ingredients
- All-purpose flour: 2 1/4 cups
- Unsalted butter, softened: 1 cup (2 sticks)
- Powdered sugar: 1/2 cup, plus more for dusting
- Finely ground pistachios: 1 cup
- Vanilla extract: 1 teaspoon
- Almond extract: 1/2 teaspoon
- Salt: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 2: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Beat in the vanilla extract and almond extract.
- Step 3: In a separate bowl, whisk together the flour, ground pistachios, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 4: Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving a little space between each cookie.
- Step 5: Bake for 10-12 minutes, or until the bottoms are lightly golden brown.
- Step 6: Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. Once cool, generously dust with powdered sugar.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 5 days, redusting with powdered sugar before serving for a fresh look.
- If the cookies lose some of their crispness, briefly warm them in a low oven (250°F) for 35 minutes to revive their texture.
- These cookies are delightful with a cup of hot tea or coffee, or even paired with a scoop of pistachio ice cream for an extra nutty treat.
- For the best flavor and texture, ensure your butter is properly softened but not melted, allowing it to cream smoothly with the powdered sugar for a tender crumb.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American