The sting in these cookies is a gentle one that comes from creme de menthe, a fabulous combination with pistachios.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Ingredients:
- Prepared pistachio butter (see below)
- 1 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 2 eggs
- 2 tablespoons green creme de menthe
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup unsalted pistachios, coarsely ground
- .
- Pistachio butter:
- 1/2 cup unsalted pistachios
- 1/2 cup powdered sugar
- 2 tablespoons light corn syrup
- 1 tablespoon green creme de menthe
Preparation:
Make Pistachio Butter:
Pulse pistachios in a food processor until finely ground. Add powdered sugar and process thoroughly. Add corn syrup, 1 tablespoon at a time, then the creme de menthe, processing after each addition.
Preheat oven to 350 degrees F. Lightly spray baking sheets with nonstick cooking spray.
Make Cookies:
Combine butter and sugar in a medium bowl and beat until smooth. Add eggs and creme de menthe. Sift together dry ingredients and beat into mixture until thoroughly combined. Stir in the pistachio butter and mix well. Gently fold in pistachios. Drop batter by tablespoons 2 inches apart on prepared baking sheets.
Bake 12 minutes or until edges are browned. Transfer cookies to a wire rack to cool. Store in an airtight container at room temperature.
Yield: 60 cookies
Source: The Sophisticated Cookie by Jeanne Benedict (Berkeley Publishing Group)
Reprinted with permission.
Pulse pistachios in a food processor until finely ground. Add powdered sugar and process thoroughly. Add corn syrup, 1 tablespoon at a time, then the creme de menthe, processing after each addition.
Preheat oven to 350 degrees F. Lightly spray baking sheets with nonstick cooking spray.
Make Cookies:
Combine butter and sugar in a medium bowl and beat until smooth. Add eggs and creme de menthe. Sift together dry ingredients and beat into mixture until thoroughly combined. Stir in the pistachio butter and mix well. Gently fold in pistachios. Drop batter by tablespoons 2 inches apart on prepared baking sheets.
Bake 12 minutes or until edges are browned. Transfer cookies to a wire rack to cool. Store in an airtight container at room temperature.
Yield: 60 cookies
Source: The Sophisticated Cookie by Jeanne Benedict (Berkeley Publishing Group)
Reprinted with permission.
