Butter Cookies with Pistachios

These were outstanding cookies! Based on a recipe from a Penzy’s spice catalog, I took liberties with some of the ingredients, which made these spectacular.

One key secret is to use high-fat butter, like Kerrygold. And chop the pistachios coarsely, so you have big chunks in the cookies.

Not much more to say about then, other then they’ll go fast if you make ‘em.

What you’ll need

• 0.5 lbs. good-quality butter (2 sticks)
• 1 egg and 1 additional yolk
• 1.25 cups, granulated sugar
• 0.5t vanilla extract
• 2.75 cups flour
• 0.5t baking soda
• 0.25t cinnamon
• 0.25t kosher salt
• 0.5 cups coarsely chopped pistachios

What to do

In a large bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.

In a stand mixer or with a handheld mixer and a large bowl, cream the butter, eggs, sugar and vanilla extract.

With the mixer on low, slowly add the flour mixture. Ensure that everything is mixed thoroughly before folding in the pistachios.

Divide the dough into two equal portions and roll each into a log about 1.5 inches in diameter. Wrap in waxed paper or plastic wrap and refrigerate for a few hours or freeze for an hour.

When you’re ready to cook, begin heating your oven to 350 degrees F, and remove the dough logs from the refrigerator. Unwrap the logs and slice each into 0.25-inch disks. Place them onto ungreased baking pans, about 2 inches apart.

Bake the cookies for 12 – 15 minutes. They won’t really darken much, but they’re done when the circumference of each cookie darkens.

When they’re done, let them cool for a few minutes on the sheet pan before moving them to a wire rack to fully cool.

Enjoy!