Description
Delicious pistachio cookies drizzled with chocolate, perfect for any occasion.
Ingredients
Scale
- 1/2 cup butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup pistachios (roughly chopped)
- 2 oz semi-sweet chocolate
Instructions
- Cream the butter and the sugar in the bowl of a mixer until light and fluffy.
- Add in the egg, almond extract, and vanilla extract. Mix to combine.
- In a small bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the mixer and mix to combine.
- Add the pistachios and mix just until they are fully incorporated.
- Lay out a long piece of plastic wrap. Add the dough and roll into a 16” long log. Cover in the plastic wrap and refrigerate until the dough is fully chilled, at least 1 hour.
- Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper or a silpat liner.
- Remove the cookie dough from the refrigerator and remove the plastic wrap. Use a knife to cut the dough into 1/2-inch slices.
- Place the dough on the baking sheets, keeping them about 2 inches apart.
- Bake the cookies one sheet at a time until the dough is set and lightly browning on the bottom, about 10 minutes.
- Remove from the oven to cool.
- Melt the chocolate in a small bowl in the microwave on 50% power. Use a fork or a spoon to drizzle the chocolate over the cookies.
Notes
- Allow cookies to cool completely before drizzling with chocolate.
- Store cookies in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg