I love these cookies! They’re rich and buttery, not too sweet (like a shortbread), with lots of flavor. Plus they’re almost “easy” to make – especially if you use a Cuisinart to chop the pistachios.

I do recommend a Cuisinart, because the key to this recipe is chopping the pistachios as finely as possible. Otherwise large chunks of nut can cause the cookies to crumble when you’re trying to shape them.

I’ve never tried variations, but I’ll bet pecans or even almonds would substitute nicely for the pistachios.

3/4 c butter
1/3 c powdered sugar
dash of salt
1 t vanilla
1 1/2 c flour
1 c finely chopped pistachios + extra for decorating
1/2 c semi-sweet chocolate chips
1 T butter

Makes 4-6 dozen

Cream butter and sugar, add vanilla and salt. Slowly incorporate flour, then the pistachios. See Christmas Cookie Basics for more information about making the dough.

Chill until the dough is easy to work with.

Pinch off a piece of dough the size of a small grape, then roll it into a log. Play with the shape until you like it. I personally like either stick straight and narrow, or crescent-shaped and full.

Bake at 325° for 10-12 mins. Cookies shouldn’t brown more than the tiniest bit.

Melt the butter and chocolate together. Once the cookies are cool, either dip them into the chocolate or frost it on. While the chocolate is still soft, sprinkle with finely chopped pistachios.

Store in a tin by themselves, or with English Toffee Bars – the chocolate will permeate the flavor of other cookies.


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