Pistachio Drop Cookies

If you are a Pistachio lover then these cookies are for you!! These cookies are so easy and the dough so soft and moldable and the fact that they are made with real pistachios makes them so delicious! I use salted pistachios because I love them salted but you can use unsalted if you want. I usually start with 1 1/2 cups of the pistachios and then sit and watch TV while I deshell them. You need 3/4 cups of grinded nuts for this recipe. I got 24 cookies using this recipe.

INGREDIENTS:

1 cup salted or unsalted pistachios

2 Sticks unsalted butter, softened to room temperature

3/4 cup confectioners’ sugar

1 teaspoon pure vanilla extract

1 teaspoon almond extract

2 and 1/4 cups all-purpose flour

optional: 1-2 drops green food coloring (I used 2 drop)

Colored Sprinkles

RECIPE:

Gather your ingredients:

Pulse pistachios in a food processor until small crumbs form. You need 3/4 cup of finely chopped pistachios. Set aside.

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. Add the confectioners’ sugar, vanilla extract, and almond extract, then beat on medium-high speed until combined. Add the flour, 3/4 cup pistachio crumbs, and food coloring (if using) and beat on medium-high speed until combined. The dough may not come together at first, but keep mixing. The cookie dough will be thick.

Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days. (If chilling for 2+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the refrigerator that long.)

Preheat oven to 350°F. Line cookie sheet with parchment paper. I make them in two batches so I can reuse the parchment paper.

Roll the cookie dough into balls, about 1 Tablespoon of dough each, dip each one in the sprinkles and place dough balls 2 inches apart on the baking sheets. If the cookie dough is too crumbly, keep rolling and working it with your hands. The warmth of your hands will help bring it Bake the cookies until golden brown on the bottom edges and just barely browned on top, about 16-17 minutes.

Cookies can sit covered at room temperature for up to 1 week.