Pistachio Nut cookies

 

Pistachio Nut cookies

By Cynthia Bergsbaken

Adapted and changed the Peanut Butter cookies recipe from Betty Crocker cookbook 1972.

Makes about 43, 2–3-inch cookies.

Cookies are crisp on outside and tender in the inside.

 

Recipe

1/2c. soft butter

1/2 c. Pistachio nut butter

3/4 c. white granulated sugar

1egg

1 1/2 teaspoon Almond flavoring

1 1/4 c. white all-purpose flour

¾ teaspoon soda

½ teaspoon of baking powder

 

To make your own Pistachio nut butter, I used salted/ roasted Pistachio nuts.  That is all I had, so I used them.  Best is to use raw, unsalted Pistachios.

·       To use salted/roasted Pistachios, I first shelled the nuts.

·       I took about ½-3/4 cup of nuts, and I rinsed off the salt under water.

·       I then took the nuts and placed them in about a cup of water in a pot.

·       I brought water to a boil, and I let boil for 1-3 minutes.  This will loosen the brown nut coating.  (Note, you do not have to remove the brown coating, but it will make the cookies a brown color instead of a nice gold color.)

·        Next, I drained the hot nuts.

·       I placed the nuts in a 2-cup jar, covered them with the lid and I shook them hard to loosen the coatings.  I used a Peanut butter jar I had on hand.

·       I then took the nuts out and rubbed them in-between a towel.  When I was done, I still had some nuts with brown coatings on them.  And so, I picked through them, and I was able to pull off the brown coatings off the nuts that still had it by hand.

·       Now add the nuts to a food processor.  Grind the nuts with maybe 1-2 teaspoons of Olive oil.  (Use whatever oil you’d like.)

Process the nuts and oil until smooth.

·       Now measure out ½ cup of the nut butter and add to a mixing bowl.

·       Add butter, sugar, almond flavoring, baking powder, and soda.

 

·       Mix well.

·       Add the rest of the ingredients.

·       Mix.

·       Lightly coat cookie baking sheets.

·       Place 1 tablespoon of cookie dough onto baking sheet.

S   Squash each dough ball down with a floured fork in two directions.  (perpendicular to the first direction.) As in photo.  Do not squash down too much.  About half way down.

   ((Take a small plate of all-purpose white flour.  Take a fork, place fork in dough just to start the fork off being sticky.  Place fork in flour.  Now squash down one direction on one dough ball.  Place fork in the flour again.  Now squash the dough ball in the perpendicular direction from first squash.  Do this each time you squash down dough balls.)

·       Bake for 7-9 minutes or until lightly golden at 375 F oven.

·       Take out of oven and let sit for about 1 minute on cookie pan to firm up.

·       Take cookies off and cool on a cooling rack. 

·       Store in freezer for best storage. 

T   ***The photo shares two colors of the Pistachio Nut cookies.  The gold ones are natural in color.  The green ones have a few drops of paste green food coloring added before baking.

     Note- The cookies come out crisp on outside and tender in the inside.  But after having them sit on counter for part of the day, they became super soft entirely.  So maybe try to bake longer or reduce some of the butter.  For a thicker cookie, try adding a little more flour to batter.

***All original content is copyrighted by Cynthia Bergsbaken, Perceptive Blogger & Reiki in the Prairie LLC.

Reiki in the Prairie LLC is a legal Entity under law, 2015.

April 11, 2020

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