Serve these thick, crisp, nutty cookies with lemon sorbet or vanilla ice cream.

Recipe by Oxmoor House May 2002

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Recipe Summary

Yield:
about 2 1/2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Add vanilla, beating until blended. Gradually add flour, beating just until combined.

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  • Process pistachios in a food processor until coarsely ground. Place ground nuts on a plate.

  • Shape dough into 1" balls. Working over plate of nuts with 1 ball at a time, sprinkle about 1 tablespoon nuts over ball, pressing nuts gently into ball. Repeat procedure with remaining balls and nuts. Place balls on ungreased baking sheets; flatten to 3/8" thickness. Sprinkle with sugar.

  • Bake at 350° for 10 minutes or until lightly browned. Immediately remove to wire racks to cool completely.

Source

Christmas with Southern Living 2002