My mother in-law used to make these amazing Italian cookies that were delicious with a little espresso. When I had some extra pistachios I thought maybe I’d give them a try in a similar cookie recipe. Shortbread is essentially butter and sugar but an enriched cookie is made with egg or egg yolk. It is a bit richer in flavor and makes for a pretty good drop cookie that can be modified with many different ingredients. Substitute the pistachios with any kind of nut and maybe add citrus zest or extracts to change it up. I like sticking with the classics like almond nuts with almond extract or hazelnut with a chocolate drizzle but you can be as creative as you like. It would make Nona proud.
Pistachio Cookies
2 dozen cookies
Ingredients
1 cup pistachio nuts shelled and ground
1/2 cup sugar
1/2 cup butter
1 teaspoon vanilla extract
1 large egg
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
Instructions
Pre heat oven to 350°
Line a sheet pan with parchment paper and set aside.
In a food processor grind the pistachios until they form a fine crumb and set aside.
In a mixer with the paddle attachment, beat the butter with the sugar until creamy and smooth.
Add the egg and vanilla and mix until light and fluffy.
Scrape down the sides of the mixing bowl to make sure all of the butter is combined.
In a separate small bowl, add the flour, baking powder, and salt.
Pour the dry ingredients into the butter mixture and mix again until well blended.
Add the chopped pistachios and mix just until the nut meats are incorporated.
With a small scoop portion out small balls of dough onto a cookie sheet, pressing down with the palm of your hand to flatten the rounds.
Add a pistachio nut on top of the cookie dough and press slightly to embed onto the top.
Bake the cookies for 10-12 minutes or until lightly browned on the bottom.
Set aside to cool then transfer to a cooling rack.
Notes
Substitute any nuts in this cookie recipe. It is basically an enriched shortbread dough which can be adapted according to your taste. Almonds with almond extract, hazelnuts with a chocolate drizzle on top, or black sesame seeds with a touch of sesame oil in the dough makes for a host of interesting cookie varieties. Remember to always think outside of the box and try new ideas, you never know what will happen.