Ingredients
Cookie Dough
- 1 cup (130g) salted or unsalted pistachios
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- Optional: 1-2 drops green gel food coloring (used 1 drop)
Brown Butter Icing (Optional)
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons (30ml) milk or heavy cream
- 1/4 teaspoon pure vanilla extract
Instructions
- Pulse pistachios: Place 1 cup of pistachios in a food processor and pulse until small crumbs form, aiming for about 3/4 cup of finely chopped pistachios. Set aside.
- Make cookie dough: Using a handheld or stand mixer with a paddle attachment, beat the softened butter on medium speed for 1 minute until smooth and creamy. Add confectioners’ sugar, vanilla extract, and almond extract, then beat on medium-high speed until well combined. Add the flour, 3/4 cup pistachio crumbs, and optional food coloring. Beat on medium-high speed until the dough is combined and thick, stirring longer if needed to bring it together.
- Chill dough: Cover the dough tightly and chill in the refrigerator for 30 minutes up to 3 days. If chilling longer than 2 hours, let dough sit at room temperature for at least 30 minutes before shaping because it will be very stiff.
- Preheat oven: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats and set aside.
- Shape cookies: Roll cookie dough into 1 tablespoon-sized balls, placing them 2 inches apart on the baking sheets. If dough feels crumbly, keep rolling with warm hands to help it come together.
- Bake cookies: Bake for 14-15 minutes until bottoms and edges are lightly browned and tops are just barely golden.
- Cool cookies: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before icing.
- Prepare brown butter icing: Slice butter into a light-colored skillet. Melt over medium heat, stirring occasionally. Butter will foam, then after 5-6 minutes, it will brown with nutty aroma and specks. Remove immediately and cool 5 minutes. Whisk in confectioners’ sugar, milk or cream, and vanilla until smooth. Adjust consistency with more sugar or milk if needed.
- Ice cookies: Dip cooled cookies into icing or drizzle on top. Let icing set for 1-2 hours. Store iced cookies covered at room temperature for 1 day or refrigerated up to 1 week. Uniced cookies store covered at room temperature up to 1 week.
Notes
- Freeze baked cookies (iced or plain) up to 3 months. Thaw in refrigerator or at room temperature before eating.
- Cookie dough or dough balls can be frozen up to 3 months. Thaw in refrigerator and bring to room temperature before baking.
- Use confectioners’ sugar (powdered sugar) to avoid granular texture and spreading in cookies.
- For best icing results, use a light-colored skillet to control browning of butter.
- If the dough is too crumbly during shaping, warming hands by rolling will help bring it together.
- Extra chopped pistachios can be reserved as garnish or used in other dishes like ice cream or salads.
- Using heavy cream in the icing creates a thicker, creamier, and whiter glaze compared to milk.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
