Rating: 5 stars
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  • 5 star values: 1
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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


Recipe Summary

Makes 18 cookies


Ingredient Checklist


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

  • 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.