Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Chop your fresh, high-quality pistachios into small pieces, ensuring a mix of sizes for texture.
- In a mixing bowl, beat softened unsalted butter and powdered sugar until light and fluffy (3-4 minutes).
- Add pure vanilla extract and a pinch of salt and mix until combined.
- Gradually add all-purpose flour and fold in the chopped pistachios, adding water if necessary to form a soft dough.
- Scoop and roll the dough into 1-inch balls and place them on the lined baking sheet, leaving space in between.
- Bake for 12-15 minutes until golden edges form while keeping centers soft.
- Allow cookies to cool for about 5 minutes before transferring to a wire rack. Roll cooled cookies in powdered sugar.
Nutrition
Notes
Cookies can be stored in an airtight container for up to 1 week or frozen for longer storage. You may also prepare the dough up to 2 days in advance.