Pistachio Drop Cookies

Pistachio Drop Cookies

Ingredients:

• 1 cup finely chopped pistachios
• 1 cup butter, softened
• 3/4 cup confectioners’ sugar
• 1 tsp. pure vanilla extract
• 1 tsp. almond extract
• 2 1/4 cups all-purpose flour
• optional 1-2 drops green food coloring

Brown Butter Icing Ingredients:

• 1/4 cup unsalted butter
• 1 cup confectioners’ sugar
• 2 Tbsp. heavy cream
• 1/4 tsp. vanilla extract

Directions:

1. Pulse pistachios in a food processor until small crumbs form. Set aside.
2. Beat the butter for 1 minute on medium speed until completely smooth and creamy.
3. Add the confectioners’ sugar, vanilla extract and almond extract and then beat on medium-high speed until combined.
4. Add the flour, 3/4 cup pistachio crumbs, and food coloring and beat on medium-high speed until combined. The dough may not come together at first, but keep mixing. The cookie dough will be thick.
5. Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 24 hours.
6. Preheat the oven to 350 F. Line large baking sheets with parchment paper or silicone baking mats. Set aside.
7. Roll the cookie dough into balls, about 1-inch tablespoon of dough each and place dough balls 2 inches apart on the baking sheets.
8. Bake the cookies until lightly browned on the bottom edges and just barely browned on top, about 14 to 15 minutes.
9. Allow the cookies to cool for 5 minutes on the baking sheet and then transfer to a wire rack. Make sure cookies are cool to the touch and then dip in icing. Sprinkle chopped pistachio on top.

Brown Butter Icing Directions:

1. Slice the butter into pieces and place in a light-colored skillet. Melt the butter over medium heat. Stir occasionally. After 5 to 6 minutes, the butter will begin browning. Once browned, remove from heat immediately and allow to cool for 5 minutes.
2. Whisk in the rest of the icing ingredients until smooth. Add more confectioners’ sugar for a thicker texture, if desired. Likewise, add more milk to thin out if needed.