Buttery, nutty pistachio cookies are my new favorites! An easy refrigerated cookie recipe.
slice and bake pistachio cookies
To make these lightly-sweet, buttery, nutty pistachio cookies, I started with our cut-out sugar cookie with powdered sugar recipe. Add extracts and pistachios, a dash of green, and poof! Delicious pistachio cookies.
Instead of rolling and cutting out the cookies, I converted the recipe to a refrigerated cookie.
If you love pistachios, check out this pistachio fudge, too.
what are refrigerated cookies?
Refrigerated cookies, also know as ice box cookies and slice and bake cookies, start with cookie dough rolled into a log and put in the refrigerator (ice box). When chilled, remove the log, slice the dough, and bake.
butter -- Use unsalted, slightly softened butter. (I, personally, prefer baking with salted because I don't have a strong sweet tooth, but generally, unsalted is better for baking.)
powdered sugar -- Powdered sugar is also known as icing sugar or confectioner's sugar.
egg -- Choose the large size eggs.
extracts -- For this recipe, you'll need PURE vanilla extract and pure almond extract.
flour -- We recommend weighing your all-purpose flour (128 grams per cup). If you do not have a scale, spoon the flour into your measuring cups and level with a knife.
salt -- To balance sweetness and add oomph!
pistachios -- If possible, choose unsalted, shelled pistachios. These cookies are only lightly sweet, so no need to add additional salt.
If desired, tint the dough green with food coloring (optional). I suggest Americolor Leaf Green gel pastes.
To chop the pistachios, you may use a food processor. I have this mini Ninja chopper that works very well.
You'll need a couple baking trays.
Line your trays with parchment paper for best results.
Wrap the dough logs in wax paper.
Transfer cookies to a baking rack to fully cool.
While our recipes provide both the metric and non-metric amounts, for best results, we recommend a digital scale.
I use an oven thermometer for accuracy. (This is how I know my oven runs 25 degrees cold.)
chop the pistachios
Before making these cookies, place the pistachios in a food processor or mini chopper and pulse a few times so some of the pistachios are pulverized, and the rest are chopped in pieces.
make the dough
Briefly whisk the flour and salt in a bowl and set aside.
Use a standing mixer or a large bowl with a hand mixer and beat the butter. Then add the confectioner's sugar and cream together until fluffy and well blended.
You'll then mix in the egg and extracts and gradually add in the flour mixture.
If desired, add a few drops of green food coloring. Mix in the pistachios.
roll into a log
Divide the dough in half. On a lightly floured surface, roll each half into a log of dough 2-inches in diameter and about 9 inches long.
Wrap in wax paper. Chill in the refrigerator for 3 hours OR make ahead and chill overnight.
When ready, you'll slice the logs, place on baking trays lined with parchment paper, and bake!