Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup pistachio cream (spread)
1 large egg
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup roasted unsalted pistachios, crushed
Instructions
Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: Cream the softened butter and granulated sugar in a large bowl until light and fluffy.
Step 3: Mix in the pistachio cream, egg, and vanilla extract until well combined.
Step 4: Gradually stir in the flour, baking soda, and salt to form a soft dough.
Step 5: Chill the dough in the refrigerator for 30 minutes to prevent over-spreading.
Step 6: Scoop tablespoon-sized balls of dough onto the sheets and bake for 10-12 minutes until edges are set.
Step 7: Press crushed pistachios onto the warm cookies and let them cool completely on a wire rack.
Notes
Ensure the pistachio cream is at room temperature for easier mixing. Chilling the dough is essential for the best texture.
- Prep Time: PT20M
- Cook Time: PT10M
- Category: Desserts & Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie
- Calories: 185 kcal
- Sugar: 12g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg