Pistachio Cookies
Pistachio Cookies Erin McDowell

The color green has a bad rap. There’s the Grinch, the Wicked Witch, envy. Even Kermit the Frog is known for throwing some serious shade. We’re here to tell you that it doesn’t have to be that way. Case in point: our green-speckled pistachio cookies. We add chopped toasted nuts to simple sugar-cookie dough and bake until the cookies are crispy on the edges and chewy in the middle. One bite of this salty-sweet treat and you’ll see “going green” in a whole new light.

Makes about 2 dozen small cookies
Start to Finish: 40 minutes

Ingredients

½ cup shelled pistachios, toasted

1 stick unsalted butter, at room temperature

¾ cup granulated sugar

1 egg

1½ teaspoons pure vanilla extract

1 cup all-purpose flour

1 teaspoon kosher salt

½ teaspoon baking soda

Turbinado sugar, for garnish

Directions

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. In a food processor, pulse the toasted pistachios until they are finely chopped. (Some will be flour-like in consistency, but there will still be some pea-sized pieces.)

3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until the mixture is light and fluffy, 4 to 5 minutes. Add the egg and vanilla extract and beat until combined.

4. Add the ground pistachios, flour, salt and baking soda. Mix until the ingredients are fully incorporated, 1 to 2 minutes.

5. Scoop rounded tablespoons of cookie dough onto the prepared baking sheets. Press the dough lightly with your hands to flatten, then garnish each cookie with 1 teaspoon turbinado sugar.

6. Bake until the cookies are golden on the edges, 7 to 9 minutes. Transfer the cookies to a wire rack to cool. The cookies will keep in an airtight container at room temperature for up to a week.

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