Pistachio Cookies
"This recipe was published in "Treasury of Holiday Cookies", one of those cook booklets you get at the grocery. It caught my attention due to the pistachio farm that we frequent in NM. They sell wonderful pistachio cookies. I haven't made this as yet, but plan to for the holidays. The recipe in the book calls for ¼ cup freshly ground nutmeg; however, I felt that might be a tad overpowering. I did adjust the nutmeg to ¼ to ½ teaspoon. Feel free to use more if needed."
photo by Boomette
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Yields:
-
30 cookies
ingredients
- 1 cup butter, room temperature
- 3⁄4 cup granulated sugar
- 1⁄4 cup light brown sugar, firmly packed
- 1 teaspoon baking powder
- 1⁄4 - 1⁄2 teaspoon ground nutmeg
- 1 egg
- 1 1⁄2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 cup pistachio nut, coarsely chopped
directions
- Cream the butter and sugar together; add baking powder and nutmeg and mix well with electric mixer.
- Add eggs and vanilla and continue to beat at medium speed until light and fluffy.
- Stir in flour just until moist; fold in nuts taking care to not over mix.
- Cover the bowl with plastic wrap or damp cloth and refrigerate for 1 hour.
- Preheat oven to 350 degrees.
- Line cookie sheets with parchment paper.
- Shape dough into 1 inch balls, flatten slightly with bottom of small glass.
- Place 4 inches apart on prepared cookie sheets and bake 10 to 12 minutes or until set.
- Transfer to wire rack to cool completely and enjoy.
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Reviews
-
I recently received a gift of some pistachio nuts from a farm in California. This recipe was a great way to use them up! I used 1/4 tsp of nutmeg and it was just right. -
Delicious. Add two eggs and be generous with the pistachios.
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Dear Paula, How much quantities when you said a cup in measurements? Thank you. Marilyn -
My first cookies baking and I love it! -
Different cookie. Best served the day after they were baked. Will definitely make again.
see 7 more reviews
Tweaks
-
Ingredient list calls for 1 egg Directions say “add eggs” Dough was very dry with 1 egg; I added a second egg, dough was fine Saved 1/4c pistachios to make sure end of batch had enough
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
