Pistachio Cookies
Based on a recipe from Yamina Belaachia. You may substitute pistachios for pecans if you want.
2c flour
1c (2sticks) butter
1c finely chopped pistachios
½ c powdered sugar
½ tsp salt
1 tsp vanilla
¼ tsp almond extract
Combine all ingredients, mix well, wrap the dough and refrigerate for a couple of hours. Make crescents (rolling and shaping by hand) and place them 1 to 2 inches apart on a cookie sheet lined with parchment paper. Bake at 375 for 12 to 15 minutes.
Roll cookies in powdered sugar when cooled.
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