Pistachio Butter Cookies
User Reviews
4.9
Pistachio Butter Cookies
Description
This recipe for Pistachio Butter Cookies uses room temperature butter creamed with sugar, then combined with egg yolk, cream, and vanilla extract for moisture and flavor. Flour, baking powder, salt, and half the chopped pistachios are mixed in to form the dough.
The dough is shaped into a log, wrapped, and chilled overnight to firm, which helps with even slicing and a better cookie shape. Before baking, the dough log is brushed with egg white and rolled in a coating of sugar mixed with the remaining finely chopped pistachios. This coating adds sweetness and texture when baked at 400°F.
The cookies are flavorful with a soft interior and crunchy nutty crust, ideal for those who enjoy nutty, butter-rich cookies with a decorative coating.
Adjust salt if using salted pistachios, and note that the sugar-nut coating quantity was reduced to limit waste without sacrificing the coating effect.
Ingredients
- 1/2 /2 cup butter room temperature, unsalted
- 2/3 /3 cup granulated sugar plus 2 TBSP (25g) for coating
- 1 egg save the egg white, unbeaten, yolk
- 2 Tablespoon heavy cream
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 3/4 /4 cup pistachio divided, finely chopped, unsalted
- 2 tsp baking powder
- 1/2 /2 tsp salt
Instructions
- Using either a hand or standing mixer with a paddle attachment, cream together the room temperature butter and sugar. Add the egg yolk, heavy cream, and vanilla extract, beating well until combined.
- Add the flour, baking powder, salt, and 1/2 cup chopped pistachios. Mix thoroughly.
- Place the cookie dough on a large piece of plastic wrap, and lightly flour your (clean) hands to prevent the dough from sticking too much. Shape dough into a log, approximately 12 inches long. Wrap the log of dough in the plastic wrap until covered and chill overnight in the fridge.
- The next day, preheat the oven to 400°F. In a small bowl, stir together the remaining 2 tablespoons granulated sugar with the remaining 1/4 cup finely chopped pistachios; set aside.
- Lightly beat the saved egg white and brush evenly onto the exterior of the dough log, coating it completely. Place the dough log on a baking sheet and pour the sugar-pistachio mixture on top of the log. Then, roll the log in the sugar mixture, pressing it into the dough as needed, until completely coated.
- Use a sharp knife to cut the log into 1/4 inch slices. Place the slices on a baking sheet (I always use parchment-lined baking sheets), leaving approximately 2 inches of space between each cookie. Bake for 7-10 minutes, until slightly golden brown along the edges. Let the cookies rest for 1-2 minutes on the baking sheet, then transfer to a cooling rack. Once completely cooled, store in an airtight container at room temperature for 3-4 days.
Notes
- If using shelled but salted pistachios, reduce added salt in the dough by half.
- The sugar-pistachio coating was reduced in the updated recipe to 2 tablespoons sugar and 1/4 cup pistachios to minimize waste.
- Chilling the dough log overnight helps with slicing thin, even cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 85mg | 4% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 147IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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