Pistachio Slice and Bake Cookies
The pistachio pairs so beautifully with this buttery cookie. Dip in chocolate for an extra special treat.
Servings: 10 people
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.