Pistachio Drop Cookies

Pistachio Drop Cookies

Ingredients:

• 1 cup pistachios
• 1 cup softened butter
• 3/4 cup powdered sugar
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 2 1/4 cups flour
• 1-2 drops green food coloring

Ingredients for Brown Butter Icing:

• 1/4 cup butter
• 1 cup powdered sugar
• 2 Tbsp. heavy cream
• 1/4 tsp. vanilla extract

Directions:

1. Pulse pistachios in a food processor until small crumbs form.
2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the powdered sugar, vanilla extract and almond extract and then beat on medium-high speed until combined.
3. Add the flour, 3/4 cup pistachio crumbs and food coloring. Beat on medium-high speed until combined. The dough may not come together at first, but keep mixing. The cookie dough will be thick.
4. Cover dough tightly and chill in the refrigerator for 30 minutes.
5. Prepare icing while chilling the dough or baking. Preheat oven to 350 F. Line large baking sheets with parchment paper or silicone baking mats. Set aside.
6. Roll the cookie dough into balls, about 1 tablespoon of dough each and place dough balls 2 inches apart on the baking sheets.
7. Bake cookies until lightly browned on the bottom edges and just barely browned on top, about 12 to 14 minutes. Allow the cookies to cool for 5 minutes on the baking sheet and then transfer to a wire rack.
8. Make the icing. Slice the butter into pieces and place in a light-colored skillet. Light color helps you determine when the butter begins browning. Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 4 to 5 minutes, the butter will begin browning, and you’ll notice lightly browned specks begin to form and a nutty aroma.
9. Once browned, remove from heat immediately and allow to cool for 5 minutes.
10. Whisk in the rest of the icing ingredients until smooth. Add more powdered sugar for a thicker texture; add more milk to thin out if needed.
11. Dip cookies in icing or drizzle on top.