Ingredients
-
1
-
3/4
-
1/4
-
1
-
1/4 - 1/2
-
1
-
1 1/2
-
2
-
1
-
-
-
-
-
-
Directions
Pistachio Cookies, This recipe was published in Treasury of Holiday Cookies , one of those cook booklets you get at the grocery It caught my attention due to the pistachio farm that we frequent in NM They sell wonderful pistachio cookies I haven’t made this as yet, but plan to for the holidays The recipe in the book calls for cup freshly ground nutmeg; however, I felt that might be a tad overpowering I did adjust the nutmeg to to teaspoon Feel free to use more if needed , Delicious Add two eggs and be generous with the pistachios , Ingredient list calls for 1 egg Directions say add eggs Dough was very dry with 1 egg; I added a second egg, dough was fine Saved 1/4c pistachios to make sure end of batch had enough
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Steps
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1
Done
|
Cream the Butter and Sugar Together; Add Baking Powder and Nutmeg and Mix Well With Electric Mixer. |
|
2
Done
|
Add Eggs and Vanilla and Continue to Beat at Medium Speed Until Light and Fluffy. |
|
3
Done
|
Stir in Flour Just Until Moist; Fold in Nuts Taking Care to not Over Mix. |
|
4
Done
|
Cover the Bowl With Plastic Wrap or Damp Cloth and Refrigerate For 1 Hour. |
|
5
Done
|
Preheat Oven to 350 Degrees. |
|
6
Done
|
Line Cookie Sheets With Parchment Paper. |
|
7
Done
|
Shape Dough Into 1 Inch Balls, Flatten Slightly With Bottom of Small Glass. |
|
8
Done
|
Place 4 Inches Apart on Prepared Cookie Sheets and Bake 10 to 12 Minutes or Until Set. |
|
9
Done
|
Transfer to Wire Rack to Cool Completely and Enjoy. |
