Pistachio Sugar Cookies

Classic buttery sugar cookies with finely chopped pistachios pressed into the tops before baking. The pistachios toast right on the cookie in the oven, adding a nutty crunch and a splash of green that makes these look as good as they taste.

This is a traditional rolled sugar cookie dough: butter creamed with sugar, an egg and vanilla beaten in, then sifted flour with baking powder and salt. Chilling the dough thoroughly (several hours) is a must. It firms the butter so the dough rolls out cleanly and the cookies hold their cut shapes in the oven.

Five minutes of baking at high heat is all these thin cookies need. Pull them when the edges just start to turn golden. The centers will look barely set but they firm up quickly on the cooling rack into a crisp, snappy cookie.

Kitchen Tips

• Chill the dough until very firm. Soft dough sticks to the rolling pin and stretches out of shape.
• Roll to an even ¼-inch thickness. Thicker spots stay soft while thin edges burn.
• Press the pistachios gently into the surface so they stick during baking. Too hard and you flatten the cookie.
• Watch closely at the 4-minute mark. These are thin and go from done to burnt in seconds.

Variations

• Dip cooled cookies halfway in melted white chocolate for a bakery-style finish.
• Add a teaspoon of rosewater to the dough for a Middle Eastern-inspired pistachio cookie.
• Use almond extract instead of vanilla for a nuttier flavor that complements the pistachios.