Pistachio Drop Cookies

Ingredients

  • 1 cup (130g) salted or unsalted pistachios (see note)
  • 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
  • 3/4 cup (90g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
  • optional: 1-2 drops green food coloring (I used 1 drop of gel)

Brown Butter Icing (Optional)

  • 1/4 cup (4 Tbsp; 60g) unsalted butter
  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons (30ml) milk or heavy cream
  • 1/4 teaspoon pure vanilla extract
  Pistachio Drop Cookies


Instructions

  1. Pulse pistachios in a food processor until small crumbs form. See photo above for a visual. You need 3/4 cup of very finely chopped pistachios. Set aside.
  2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. 
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  5. For next instructions, visit https://sallysbakingaddiction.com/

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