1 1/4 cups all-purpose flour
1/3 cup powdered sugar
1/4 cup cornstarch
1/2 cup unsalted shelled pistachios, chopped
1/2 cup white baking chips
Chopped pistachios, if desired
Heat oven to 325°F. Beat butter in large bowl at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, powdered sugar and cornstarch. Beat until well mixed. (Dough will be crumbly.) Stir in 1/2 cup pistachios.
With floured hands, if necessary, shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 14 to 17 minutes or until set and lightly browned around edges. Remove to wire cooling rack. Cool completely.
Meanwhile, place baking chips in small microwave-safe bowl. Microwave on MEDIUM (50% power) until softened (1 to 2 minutes). Stir until smooth. Place melted chips in small resealable plastic food bag. Snip off very small corner of bag. Drizzle glaze onto cooled cookies. Top with chopped pistachios, if desired.
Variation: Omit white baking chips. Follow directions for mixing and baking cookies as above. Immediately roll cookies in powdered sugar. When cool, roll cookies again in powdered sugar.
Pistachios, grown both in this country and in the Middle East, are pale green nuts encased in a sturdy red or white shell. For ease of preparation, look for shelled pistachios in the produce department of your grocery store. Don't worry if the nuts are salted, the salty flavor provides a dynamic contrast to the sweetness of the white baking chips.