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St. Patrick's Day: Pistachio Sugar Cookies

Source of Recipe


Phyllis Hoffman Celebrate, Winter 2011



List of Ingredients



• 3 cups all-purpose flour
  
• ¼ cup very finely chopped pistachios
  
• 1 tsp baking soda
  
• ½ tsp coarse salt
  
• 1 cup unsalted butter, softened
  
• 1 cup sugar
  
• 2 large eggs, at room temperature
  
• 2 tsp vanilla extract
  
• Edible glitter gel (green), optional
  






Instructions



1. In a medium bowl, sift together flour, pistachios, baking soda, and salt. In a large bowl, beat butter and sugar for 4 minutes or until creamy. Add eggs and vanilla, beating until combined. Add flour mixture to butter mixture, and beat until just combined. Shape into a disk, cover with plastic wrap, and refrigerate 1 hour or until dough is firm.
   
   
2. Preheat oven to 350° F. Line two baking sheets with parchment paper. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 2½- to 3-inch shamrock cutter, cut out about 12 cookies. Reroll dough once if necessary. Place on prepared baking sheets.
   
   
3. Bake until edges are just lightly browned, 8 to 10 minutes. Let cool on pans for 5 minutes. Transfer to a wire rack to cool completely. Decorate with edible glitter gel, if desired.
   
   Makes about 1 dozen cookies.