These pistachio slice and bake cookies are perfect slices of heaven. The pistachio pairs so beautifully with the buttery cookie. They are super easy to make. I just love the simplicity of slice and bake cookies.
You make these cookies just like any other. Make sure you properly cream the butter and sugar. Mix the flour mixture until just combined. Then you divide the dough into 4 chunks and roll each into a 2″ cylinder. After refrigerating for some time, slice them up and bake.
The easier the better. This year I prepared 8 cookies for my cookie gift boxes. I only wanted the easiest yet most delicious cookies.
And if you’re up for it, dunk these pistachio slice and bakes in chocolate. It will be amazing. In these pictures I didn’t, but I’ve done it in the past and wow.
Oh and random tip: when shelling pistachios, use a shell to crack open the other shells. This will save your thumbs from getting a friction burn from opening all those shells. You need 1 cup of pistachios AFTER shelling them by the way. It’s a lot. But so worth it.
Enjoy these great pistachio slice and bakes! The perfect addition to your cookie box.
Pistachio Slice and Bake Cookies
Ingredients
- 3 cups (390 g) flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup 2 sticks unsalted butter, softened to room temperature
- 1 cup sugar
- 1 egg + 1 yolk at room temperature
- 1 teaspoon vanilla extract
- 1 cup of roasted shelled pistachios roughly chopped
Instructions
- In a medium bowl, combine the flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar with an electric mixer on medium until light and fluffy.
- With the mixer on high, add in the whole egg. Mix until fully combined. Add the egg yolk and vanilla and mix again until well combined.
- With the mixer on low, add the flour mixture in two batches, mixing until just combined between each batch. The dough will appear crumbly, just run the mixer for a few more seconds and it will start to come together.
- Stir in the pistachios.
- Split dough into 4 chunks. Roll each chunk into a cylinder with a 2 inch diameter. Wrap in plastic wrap and place in the fridge for 2 hours.
- Cut into 1/4 inch thick slices. You can refrigerate again for 30 minutes if you'd like. It will help prevent spreading. Preheat oven to 350°F. Bake for 10 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Dip in chocolate if preferred.
