Pistachio Sugar Cookies
Odd as it may seem, I don’t think we ever had pistachios in our house growing up. In fact, I’ve been trying to recall when or where I first ate one, or tasted anything pistachio flavored, and I strongly suspect I might have been in college at the time. Hmm, this makes me question my mother’s parenting just a bit.
All I know is that it was love at first bite and has been an enduring romance.
I truly believe I can credit a good portion of my fondness for Mediterranean cuisine, Italian desserts, and maybe even the color (which is not generally part of my favored palette) to this little nut. It is my absolute default ice cream flavor choice any time it’s on the menu, the reason I prefer Turkish baklava to Greek (which isn’t to say I would turn down the walnut version, EVER, mind you), why cannoli is the one time I think chocolate chips are just wrong (but again, I’ll eat one if you’re offering), a favorite salad topping and pesto variety, and why I think pistachio-crusted anything is brilliant. Yes, please!
So, while I have added them to cookies before, both oatmeal and chocolate chip, I had never ground them and used them as part of the dough or as the cookie’s predominant flavor. I’m really not sure what I was waiting for, because the result was amazing. These delightful little gems have the texture of a snickerdoodle, a rich, nutty sweetness, and A LOT of pistachio flavor — no extract or artificially flavored pudding mix needed. Enjoy!
These are some of the items I find especially helpful for this bake. (These are affiliate links.)
King Arthur All-Purpose Flour
Wonderful Pistachios, Roasted & Salted
King Arthur Fiori di Sicilia Extract
Saebye #40 Portion Scoop
Pistachio Sugar Cookies
makes about 38 cookies approximately 3”
INGREDIENTS
3 cups good all-purpose flour
6 tablespoons ground pistachios
1 teaspoon baking soda
1 tablespoon cornstarch
1/4 teaspoon salt
3/4 cup salted butter, softened
1/4 cup (48 grams) vegetable shortening
1 + 1/4 cups sugar (plus more for rolling)
1 egg + 1 yolk, room temperature
1 teaspoon good quality vanilla
1/4 teaspoon orange blossom extract
Gel food coloring, optional (I used a drop of leaf green at Step 3 just for fun)
INSTRUCTIONS
In a medium-large bowl, whisk together the flour, ground pistachios, baking soda, corn starch and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, shortening and sugar until lightened and very fluffy.
Add the egg and extracts and mix on medium until thoroughly combined.
Add in the dry ingredients in thirds, mixing on low until just incorporated.
Cover the dough tightly with plastic wrap and chill for 30 minutes.
Preheat the oven to 350°. Line a cookie sheet with parchment paper.
Remove the dough from the refrigerator and portion using a #40 cookie scoop (about 1 + 1/2 tablespoons). Roll the scoops smooth and roll them in granulated sugar. Space the scoops 1-2 inches apart on the parchment lined baking sheet.
Bake the cookies for 9 minutes (the edges of the cookie should be just set).
Allow to cool for 3-4 minutes on the cookie sheet before transferring to a cooling rack to cool completely.
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