Brown Butter Pistachio Thins

STEP 1

Melt 1/2 cup butter in medium saucepan over medium-low heat. Cook, watching closely, 10-12 minutes or until butter foams and turns very deep golden brown, being careful not to burn butter. Immediately remove from heat. Pour butter into large bowl, scraping bottom of pan to get all the brown bits. Place in freezer; freeze, stirring occasionally, 25-30 minutes or until very firm but not frozen.

STEP 2

Combine remaining 1/4 cup butter and powdered sugar in bowl; beat at medium speed until creamy. Add chilled brown butter; beat at medium speed until creamy. Add egg and almond extract; continue beating until well mixed. Add flour, 1/2 cup pistachios and salt; beat at low speed until well mixed. Cover bowl with plastic food wrap; refrigerate 1 hour or until firm.

STEP 3

Heat oven to 350°F.

STEP 4

Place granulated sugar into small bowl. Shape dough into 1-inch balls; roll in sugar. Place, 2 inches apart, onto parchment-lined cookie sheets. Flatten each cookie to 1/4-inch thickness, using bottom of drinking glass. If cookies stick to glass, dip bottom of glass in sugar. Bake 10-12 minutes or until golden brown around edges. Cool completely.

STEP 5

Place white baking chips into small microwave-safe bowl. Microwave on Medium (50% power), stirring every 15 seconds, 30-60 seconds or until melted. Dip edge of each cookie in melted chips, scraping and shaking off excess. Place onto parchment or waxed paper-linked cookie sheets. Sprinkle with about 1/4 teaspoon chopped pistachios. Let stand until coating is set.