Ingredients
Equipment
Method
Preparation
- In a large bowl, cream together softened butter, granulated sugar, and powdered sugar until light and fluffy, about 3-5 minutes.
- Pour in the vanilla and almond extracts, mixing well until fully incorporated.
- In another bowl, whisk together the flour, baking powder, and salt.
- Use a food processor to finely grind the shelled pistachios.
- Gradually fold the dry ingredients into the wet mixture, then gently fold in the ground pistachios.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C) while your dough chills.
- After chilling, roll the dough into 1-inch balls and place them on prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Once baked, transfer the cookies to wire racks and let them cool.
- Dust the cooled cookies with powdered sugar right before serving.
Nutrition
Notes
Consider pairing with a cup of hot tea for a comforting snack. Store cookies in an airtight container at room temperature for up to 3 days.