Pistachio Cookies Recipe

• servings: 34 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

2¼ cups (270 g) all purpose flour

½ teaspoon baking powder

¼ teaspoon salt

1 cup (120 g) raw or roasted pistachios

1 cup (226 g) unsalted butter, room temperature

1½ cups (180 g) powdered sugar, divided

1 zested lemon

1 teaspoon (5 ml) vanilla extract

½ teaspoon almond extract

Directions

Whisk

In a bowl, whisk the all purpose flour, baking powder and salt together until well combined. Set aside.

Process

Pour the pistachios into a food processor. Process the pistachio nuts until they resemble almond flour. This takes about 20-30 pulses. Set aside until it’s time to mix the pistachio flour into the butter.

Cream

Using a stand mixer fitted with paddle attachment or electric hand mixer with beaters, cream the room temperature butter, 3/4 cup (90 g) powdered sugar and lemon zest until well combined. This takes about 3 - 4 minutes on medium speed.

Mix in the ground pistachios, vanilla extract and almond extracts until well combined. Mix the dry ingredients into the wet ingredients until just combined. Cover the dough and chill in the fridge for 30 minutes.

Chill

While the cookies chill, preheat the oven to 350 F (177 C). Line two large baking sheets with parchment paper. Scoop about 1 tablespoon (15 ml) of cookie doughonto the prepared baking sheet. I like to use a small cookie scoop to get perfectly portioned cookies.

Bake the pistachio cookies for 10 -12 minutes. The bottom of the cookies will be very lightly golden brown. Remove the cookies from the oven onto a cooling rack. After 3 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool an additional 10 - 15 minutes or until slightly warm.

Toss

Pour the remaining powdered sugar (3/4 cup, 90 g) into a bowl. Gently toss the cookies into the sugar until the pistachio snowball cookie is fully coated in the powdered sugar. Place back onto the cooling rack. Repeat until all the cookies are coated in the powdered sugar. If you would like, toss them in the powdered sugar again for even an more pronounced powdered sugar coating.