Pistachio cookies

I spent some time on Food52 looking for cookie recipes.  These are really good. 

8 ounces unsalted butter

3/4 cup confections sugar

2 cups flour

1 cup finely chopped raw unsalted pistachios (found these in a health food market and had to shell them myself)

1 tbsp. almond extract

Preheat the oven to 325 and line two cookie sheets with parchment paper.

Beat together the butter, sugar and extract until really smooth.

Add the flour and beat until smooth.

Add the pistachios and beat until they are really well incorporated.

In your hand make a nice sized ball and put them on the baking sheet about an inch apart.  Bake for 18 minutes or until browned. 
Let cool

Chocolate Ganache:

10 ounces semi-sweet chocolate

1/2 cup heavy cream

3 tbsp. chopped pistachios

French sea salt

In a small pot, heat the cream to just below a simmer.  Add the chocolate and stir. 

Dip the end of each cookie in the chocolate and lay it back on the parchment paper in the cookie sheet.  Sprinkle the ends with pistachio nuts and a little salt. 

Serve.  They can keep for easily 3 days in a sealed container.

Comments (Archived):

  1. Matt A. Myers

    Just saw Fred’s tumble – they look and sound delicious!I’m going to try them but with spelt flour. Maybe today even. 🙂

    1. Gotham Gal

      They flew out the door. Super easy to make too

      1. Matt A. Myers

        These are so delicious, and we had fun making them too.More details..- We used vanilla extract instead (because we forgot to buy almond… oops) but I imagine they were just as good.- Everyone would have been happy to just eat the batter.- We were dipping strawberries and banana in the leftover chocolate…

        1. Gotham Gal