Serve these delicious butter cookie filled with chopped pistachios.
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1 cup Land O Lakes® Butter, softened
1 cup sugar
2 large Land O Lakes® Eggs
2 teaspoons vanilla
2 3/4 cups all-purpose flour
1 (5 ounces) cup finely chopped salted pistachios, toasted
1/4 teaspoon salt
1 large Land O Lakes® Egg (white only)
1 tablespoon water
1/4 cup finely chopped salted pistachios, toasted
Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 2 eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Add flour, 1 cup pistachios and salt; beat at low speed, scraping bowl often, until well mixed.
Divide dough in half; wrap in plastic food wrap. Refrigerate 1 hour or until firm.
Heat oven to 350°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/2-inch round cookie cutter; cut each round in half. Place 1 inch apart onto greased baking sheets.
Whisk egg white and water together in bowl. Brush tops of cookies lightly with egg mixture; sprinkle with remaining chopped pistachios. Bake 10-12 minutes or until edges are lightly browned..
Explore reviews fromour online community
This has been a favorite since the first time I made it a few years ago. For more flavor sift out the finest parts of the ground nuts to make up the 1 cup of nuts that go into the batter. This add a richer flavor to the nuts,, The chunker pieces sprinkle on top. Be carefull when you roast the nuts you want to bring out the flavor not mute it, over roasting can dull the flavor.
I really love pistachios, so I was eager to try these. They are a little blah. I was surprised that the salted, roasted nuts added so little to the flavor. It is a nice basic cookie dough that I will keep for possibly other cookie ideas. I just think this recipe, as it stands, isn't very tasty.