Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Prep and Cook Time: about 25 minutes. Notes: If making up to 5 days ahead, cool and store airtight at room temperature; freeze to store longer. For an intriguing finish, before baking the cookies, sprinkle them lightly with salt as well as sugar.

Recipe by Sunset October 1999

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Recipe Summary

Yield:
Makes 18 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, whirl nuts, 3/4 cup sugar, and egg to a coarse paste.

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  • Butter and flour a 12- by 15-inch baking sheet, plain or nonstick. Drop level tablespoons of pistachio mixture about 3 inches apart onto baking sheet. Sprinkle lightly with more sugar.

  • Bake cookies in a 325°oven until lightly browned, 14 to 18 minutes (10 to 12 minutes in a convection oven). Let cool on pan until firm, about 5 minutes. Slide a metal spatula under cookies to release; transfer to a rack. Serve warm or cool.

  • Note: Nutritional analysis is per cookie.

Nutrition Facts

86 calories; calories from fat 47%; protein 1.5g; fat 4.4g; saturated fat 0.8g; carbohydrates 11g; fiber 0.8g; sodium 63mg; cholesterol 13mg.
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