Description
Delightful pistachio cookies dance with nutty elegance, blending Mediterranean charm and sweet sophistication. Crisp edges and rich, emerald-green hues invite you to savor each delectable bite of pure culinary bliss.
Ingredients
Scale
Main Ingredients:
- 1 cup (226 grams) unsalted butter, softened
- 1 large egg
- 1 cup (150 grams) shelled pistachios, chopped
- 1 3/4 cups (220 grams) all-purpose flour
Sweeteners and Flavoring:
- 3/4 cup (150 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup (60 grams) white chocolate chips (optional)
Leavening and Seasoning:
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Warm the oven to 350F (175C) and arrange parchment paper on a baking sheet to prevent sticking.
- Blend softened butter and sugar in a mixing bowl until the mixture becomes airy and pale, creating a smooth base for the cookies.
- Introduce the egg and vanilla extract into the butter-sugar mixture, stirring thoroughly to ensure complete integration of ingredients.
- Combine flour, baking soda, and salt in a separate bowl, whisking to distribute the leavening agents evenly throughout the dry ingredients.
- Gradually incorporate the dry mixture into the wet ingredients, stirring gently until a consistent dough forms without overmixing.
- Carefully fold chopped pistachios and white chocolate chips into the cookie dough, distributing them evenly for maximum flavor in each bite.
- Use a spoon to portion the dough into tablespoon-sized rounds, positioning them approximately 2 inches apart on the prepared baking sheet.
- Slide the baking sheet into the preheated oven and bake for 10-12 minutes, watching for golden edges that indicate perfect doneness.
- Remove cookies from the oven and allow them to rest on the baking sheet for 5 minutes to set their structure.
- Transfer the cookies to a wire cooling rack, letting them cool completely to achieve the ideal texture and crisp edges.
Notes
- Select high-quality, unsalted pistachios for the most vibrant flavor and color in your cookies.
- Toast pistachios lightly before chopping to enhance their nutty, rich taste and bring out deeper aromatic notes.
- Replace white chocolate chips with dark chocolate for a more sophisticated, less sweet version that complements the pistachio’s natural richness.
- Make these cookies gluten-free by substituting all-purpose flour with almond flour or a gluten-free baking blend for those with dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 24
- Calories: 160
- Sugar: 6g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg