Pistachio Cookies with Brown Butter (Sally’s Baking Addiction)
In celebration of St Patrick’s Day, I am baking Green in order not to get pinched by a Leprechaun today!
Since I lived in Chicago, Saint Patty’s Day is one of my favorite holidays: The beautiful parade, the river dye in green, Irish Pubs full of good food and drinks…
I rarely bake cookies, but I could not resist making Sally’s (Sally’s Baking Addiction) recipe . Of course, it has nothing to do with the Brown Butter Icing đ (BTW, My new favorite kind of icing).
May you find lots ‘o’ gold at the end of your rainbow this St. Patrick’s Day!
Bon AppĂ©tit & “Bain taitneamh as do bhĂ©ile” (Enjoy your meal)
As always, you will find the Step-by-Step Video below the recipe.
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Pistachio Cookies with Brown Butter (Sally’s Baking Addiction)
Equipment
Ingredients
PISTACHIO COOKIE DOUGH
- 3/4 cup (95 g) salted pistachios
- 1 cup (230 g) butter (Softened | At Room Temperature)
- 3/4 cup (90 g) powdered sugar
- 1 tsp (5 g) Vanilla extract
- 1 tsp (5 g) Almond Extract
- 2 1/4 cups (280 g) all-purpose flour
- Green Food coloring (2-3 drops)
BROWN BUTTER ICING
- 1/4 cup (60 g) butter (Melted | Brown Butter)
- 1 cup (120 g) powdered sugar
- 2 Tbsp (30 g) milk
- 1/4 tsp (2 g) Almond Extract
Instructions
PISTACHIO COOKIE DOUGH
- Using the eco-chop, chop your Pistachios until crumbly. Set aside.
- In your Mixing Bowl, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the powdered sugar, vanilla extract, almond extract and a drop of green food coloring. Then, beat on medium-high speed until combined. Add the flour and the pistachio crumbs. Beat on medium-high speed until combined. Keep mixing until the cookie dough is thick.
LET IT REST
- Then, cover the cookie dough with a plastic wrap and chill in the refrigerator for 30 minutes.
ASSEMBLY
- Place your Large bonMATâąÂ on the top of your Large Perforated Baking Sheet. Set Aside.
- Take your dough out of the refrigerator. Slice a spoonful of dough and roll it between the palm of your hands into a ball.
- Transfer your cookie dough onto your BonmatŸ.
BAKE!
- Preheat oven to 350F/180C. Bake for 15 minutes (Every oven heats differently, monitor your cookies from 12min). It is ready when lightly golden brown around the edge. NOTE: The cookies will be soft out of the oven: Let them cool down completely on your baking sheet.
BROWN BUTTER ICING
- Place butter in a small sauce pan and heat on medium until melted. Then, continue to heat until there are no more bubbles coming up and the whistling has reduced (about 5min). Pass your brown butter through the sift. Set aside.
- In a small bowl, whisk together the powdered sugar with the milk and Almond Extract. Then, gently add the cooled brown butter. (If it is too thick add a little bit of milk ; if it is too runny add a little bit of confectioners sugar).
- Fill your Pastry Bag with the icing and carefully pipe it onto your pistachios cookies. You can also simply dip them into the icing. Then let them dry until the icing has set (1-2 hours) directly on your bonMATâą. When ready, slide them onto a serving plate. Enjoy & Bon AppĂ©tit!
- N.B. Storage is best when placed in a metal box.
Video
Special Notes
Nutrition
Do you use roasted and salted pistachios?
Hi Paula, I would say yes. In the US most pistachios are coming from California and are dry roasted and salted. Let me know how they turn up, it’s a family favorite! Best, ~Nessa
The pistachio cookies were fabulous , my new favorite recipe for Christmas. I have a good quality pistachio extract , I added a capful to the recipe and it was amazing .
Happy Holidays to you Teresa! Thank you for stopping by and trying this recipe.That is such a wonderful idea to add the Pistachio extract. Your Kitchen must smell like Christmas. All the best to you and your Family. ~Nessa