Pistachio Sugar Cookies
Yield
3 dozenPrep
4 hrsCook
5 minReady
4 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¼ | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ⅓ | cup |
pistachio nuts
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 1 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 296 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 79 | ml |
pistachio nuts
finely chopped |
|
Directions
In a large bowl, cream butter and sugar until soft and fluffy; beat in egg and vanilla.
Combine flour, baking powder and salt; add to creamed mixture and mix well.
Chill dough thoroughly.
Preheat oven to 375℉ (190℃).
Roll dough out to ¼ inch thick on lightly floured board.
Cut with cookie cutters and arrange on ungreased cookie sheets.
Sprinkle chopped pistachios on top; press down lightly.
Bake at 375℉ (190℃) for about 5 minutes or until edges start to brown.
Remove to wire racks to cool.
