As an alternative to dyed green cookies – and to recover from my pancake fiasco earlier this week – I decided to make some pistachio cookies for St. Patrick’s Day. These are so buttery and good, it’s unlikely any will be left by tomorrow.
Here’s the recipe, adapted from 1001 Cupcakes, Cookies and Other Treats:
- 1 cup butter, softened
- 3/4 cup sugar
- 1 egg yolk
- 2 tsp almond extract
- 1 1/2 cups flour
- pinch of salt
- 1/2 cup ground almonds
- 1/3 cup pistachios, finely chopped
Beat butter and sugar together until light and fluffy, then beat in egg yolk and almond extract. Sift together flour and salt in the mixture. Add ground almonds and stir until combined. Roll into a ball and wrap in plastic wrap. Refrigerate for 30-60 minutes.
Preheat oven to 375. Roll dough into ball and then press into chopped pistachios. Place on cookie sheet and bake for 10-12 minutes.