Pistachio Drop Cookies

My husband came across this recipe from sallysbakingaddiction.com, and, since we were out of cookies, I thought I may as well try them.


they are pretty darned tasty!

A lot like Russian Tea Cakes (or my mom’s almond crescent cookies) – but with pistachios and with vanilla extract added along with the almond.

They come together quickly, and are pretty no-fuss, especially if you skip the recommended icing and just roll ’em in more confectioners’ sugar.

•3/4 cup salted chopped pistachios
•1 cup (2 sticks) unsalted butter, softened
•3/4 cup confectioners’ sugar
•1 tsp vanilla extract
•1 tsp almond extract
•2-1/4 cups all-purpose flour
•1-2 drops green food coloring (optional)
•Additional confectioners’ sugar (for rolling)

Chop your pistachios (I used my mini food processor) and set aside.

Cream the butter in a large mixing bowl until smooth.

Add the confectioners’ sugar, the vanilla, and almond extract and beat on medium high until well blended.

Add in the flour, the pistachios, and, if you are using it, the green food color and mix, again on medium high, until the dough comes together into a thick ball.

Transfer to a small bowl, cover, and chill for 30 minutes.

When ready to bake, heat your oven to 350º and line two baking sheets with parchment paper.

Remove the dough from the fridge and shape into one tablespoon balls (I used a tablespoon scoop that worked a treat).

Arrange the cookies about two inches apart on the parchment lined pans, then pop into the oven and bake for 15 minutes, until they are just barely browned.

Note: I baked my cookies in two batches.

Once the cookies are baked, transfer to a rack to cool completely.

After the cookies have cooled, add some more confectioners’ sugar to a bowl and roll each cookie to coat.

Transfer to a tightly covered container and share – or don’t.

I got 38 very nice cookies!

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