This recipe is absolutely amazing, it comes from a very close friend of mine - Andrea Leland.She would make this at the Christmas holiday to give as gifts. I was lucky enough to be on the receiving end and have been hooked on them ever since. I think you will be also.
Recipe adapted from www.piebirds.org
Ingredients:
1 1/2 cups pistachios
1/2 cup (1 stick) unsalted butter
3 eggs
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
3 eggs
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Directions:
Preheat the oven to 350 degrees F.
Lay the pistachios on a cookie sheet in a single layer. Bake for 8 minutes or until the nuts are lightly toasted. Remove from the oven.
In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed.
Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 30-35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 1/2-inch thick pieces. Put the cookies back on the cookie sheet and bake 6 minutes. Turn the cookies over and bake the other side for another 5-7 minutes.
Preheat the oven to 350 degrees F.
Lay the pistachios on a cookie sheet in a single layer. Bake for 8 minutes or until the nuts are lightly toasted. Remove from the oven.
In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed.
Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 30-35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 1/2-inch thick pieces. Put the cookies back on the cookie sheet and bake 6 minutes. Turn the cookies over and bake the other side for another 5-7 minutes.
