Sugared Pistachio Cookies Recipe

| 8/28/2015 9:09:00 AM

Tags: pistachios, cookies, recipes, desserts, Morgan Crumm, Texas,


My four-year-old has a sticker chart to incentivize learning her memory verses. For every 25 stickers on the chart, she gets to pick a special treat to make with mommy.

Usually I hand her a stack of colorful cookbooks, and she flips through the pictures till something special catches her eye. Sometimes she just comes up with her own idea, and we blaze our own trail.

When she asked to make pistachio cookies last week, I was inexplicably set on using a recipe, but my books were no help. Thus, I sort of adapted (read pretty much ripped off) April Bloomfield’s Pistachio Shortbread recipe, as seen here.

Now these cookies—the version you’ll see below, that is--are not at all what I’d call shortbread. Their texture is a more like a gingersnap: a little chewy, a little crisp.

I add a touch of almond extract, a bit more vanilla, and a pinch of cardamom for a little interest. Also, I roll the edges of the cookies in sugar before baking to perk up the visuals. Conventional wisdom suggests fashioning the dough into a log, rolling the log in sugar, then slicing and baking to achieve this result. I opt to scoop balls, flatten them, and then roll the edges in sugar because it is tough to roll this coarse dough into a tight log without sizeable air pockets.

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