Pistachio Butter Cookies

Name: Pistachio Butter Cookies
Yield: makes about 24 small cookies
Ingredients: 3/4 cup shelled, roasted, and salted pistachios; 1 to 2 tablespoons vegetable oil; 4 tablespoons unsalted butter, at room temperature; 1/2 cup packed light brown sugar; 1 egg yolk, at room temperature; 1/2 teaspoon vanilla extract; 2/3 cup all-purpose flour; 1/4 teaspoon baking soda

December 14, 2011

Why wouldn’t you bake cookies for yourself? Cookie dough freezes beautifully, and if you cut it into portions before freezing, you can have a plastic bag filled with the potential for cookies any time you feel like it. These salty-sweet cookies use one of my go-to ingredients: homemade nut butter. I use a Vita-Mix to churn just about any freshly roasted nut into butter, but you can accomplish the same trick with a food processor and a little oil. A food processor nut butter won’t be as super-smooth as one made in a Vita-Mix, but in a cookie like this, a little sandy texture from the bits of ground pistachio is a good thing.

Recipe notes

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