Slice-And-Bake Pistachio Cookies Recipe

Slice-And-Bake Pistachio Cookies Recipe: Scoop and bake pistachio butter cookies with ease! To make cookies whenever you want them, store the dough in the refrigerator or freezer. Dough in a food processor.

Slice-And-Bake Pistachio Cookies Recipe

NOTE

• To properly incorporate the components for the dough, this recipe calls for using a food processor. Never try making it by hand.

• After preparing this dish, you’ll have extra chopped nuts. Sprinkle them over your oatmeal or save them for your next batch of cookies!

• Almond Butter Cookie Variation: Add almonds in place of the pistachios. Add 1/2 teaspoon of almond extract after reducing the vanilla essence to 1/2 teaspoon.

Finely chop the pistachios:

• Pistachios should be put in a food processor. Finely chop the nuts using a processor, being careful not to process them into a powder or turn them into nut butter. Place on a baking sheet with a rim and put aside.

Make the cookie dough:

• Into a food processor, measure the flour by scooping up the flour in the measuring cup and then sweeping across the top with the dull edge of a butter knife. Measure the sugar in the same manor. (Or weigh your ingredients.) Add the salt.

• Pulse a few times to mix the dry ingredients. Cut the butter into a few chunks and scatter over the top of the dry ingredients. Pulse just until the mixture forms crumbs.

• Whisk the yolk with the vanilla with a fork (this helps them mix more easily), and add to the food processor, scraping the small bowl with a rubber spatula so all the yolk is added. Pulse again in 15 or so long bursts, just until the dough forms large moist clumps.

• (If your dough isn’t forming clumps or seems very dry and crumbly, let it sit at room temperature for 10 to 15 minutes to let the butter warm and soften a little more, then try pulsing again.)

Shape the dough into logs:

• After transferring the dough onto the counter, form the clumps into a ball with your hands. To make the dough stay together and appear smooth, knead it once or twice against the counter; however, take care not to overwork it. The dough should have the consistency and smoothness of firm playdough.

• Cut the dough in half using a knife or bench scraper. Roll each half between your palms until smooth, then shape each half into a 13–14-inch long by 3/4-inch wide log. To create four shorter logs, cut each log in half once more.

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Roll the logs in nuts:

• Working one log at a time, roll the logs in the chopped nuts. Gently press the pistachios into the dough so the logs are coated.

Chill the logs:

• Wrap the logs in plastic wrap and refrigerate until firm, at least an hour. Logs can also be left refrigerated for up to 3 days or frozen for up to 3 months. (If frozen, thaw overnight in the fridge before baking.)

Slice and bake the cookies:

• Set the oven to 350°F (175°C). Line 2 baking sheets with parchment paper. Use a small sharp knife to cut the chilled logs into 1/4-inch slices. If any nuts fall off, just press them back into the dough.
• Arrange the cookies 1-inch apart on the baking sheet.

Bake the cookies:

• Bake the cookies until the nuts begin to brown at the edges and are set and firm but not golden, 12 to 15 minutes. Lift the cookies, still on the parchment paper, onto wire racks to cool completely.
• Store in an airtight container for up to 4 days.

NUTRITION FACTS

(PER SERVING)

• 107 CALORIES
• 7g FAT
• 10g CARB,
• 2g PROTEIN