December 30, 2010 § 1 Comment
I seriously love pistachios. They are just an awesome snack and it might be because you really have to work for them. I love how you have to shell each little nut for that tiny bite of salty delicious. I remember a time when my parents would always have pistachios in the house. I would stand in that corner of the kitchen, while in my mother’s way, to shell and munch on pistachios. I was really excited to find this recipe for Pistachio Sandies because the pistachios aren’t just nuts creeping up here and there in the cookie; they ARE the cookie and they are seriously good! The cookie package I sent my family just arrived today and I received a call from them to hear about their reaction … my aunt (a pistachio lover) described these as “delectable” and asked for the recipe. Hearing her rave about these made me want to make them again … They are so light, yet buttery and the pistachio flavor gives it an extra oily richness and the almond extract is perfect alongside the pistachios (is there a market for pistachio extract?).
adapted from Use Real Butter
yields approx 36 cookies
– 1 cup raw shelled unsalted pistachios
– 1/3 cup powdered sugar + 1 cup for dusting
– 8 oz butter, room temperature
– 1 tsp almond extract
– 1/2 tsp vanilla extract
– 1 tbsp water
Preheat oven to 325 degrees F. Toast the pistachios on a baking sheet for 5-10 minutes in the oven (just till they start to smell fragrant). Remove and cool, then remove as much of the pistachio skins as you can by just rubbing them between your fingers. Pulse the pistachios in a food processor till coarse. Mix flour and 1/3 cup powdered sugar. Beat butter and extracts together and add the dry mixture and water in batches. Add pistachios and combine. Form 1 tbsp sized balls and place on an ungreased cookie sheet (the cookies are oily so they won’t stick unless you burn them). Bake 20-25 minutes (close to 25 for me), or until the bottoms are golden brown. Cool and then roll in 1 cup of powdered sugar. Serve and enjoy!