Ingredients
Method
- Pulse pistachios in a food processor until finely chopped.
- Using a handheld or stand mixer, beat butter on medium speed until smooth and creamy, about 1 minute.
- Add the confectioners’ sugar, vanilla extract, and almond extract. Beat on medium-high speed until fully combined.
- Add flour, pistachio crumbs, and optional food coloring. Beat until dough forms.
- Cover and chill dough for 30 minutes in the refrigerator.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Roll dough into 1-tablespoon balls (about 20-22g) and place on prepared baking sheets, spacing 2 inches apart. If dough is too crumbly, warm with your hands to bring it together.
- Bake cookies for 14-15 minutes or until lightly browned on the edges. Remove and let cool on baking sheets for 5 minutes before transferring to wire racks.
- Melt butter in a light-colored skillet over medium heat, stirring occasionally. Once melted, the butter will foam, then begin to brown after about 5-6 minutes. Remove from heat once browned and allow to cool for 5 minutes.
- Whisk in powdered sugar, milk (or heavy cream), and vanilla extract until smooth. If desired, add a pinch of salt.
- Dip cooled cookies in the icing or drizzle over the top. Allow icing to set for 1-2 hours at room temperature.
Nutrition
Notes
These cookies are best enjoyed fresh, but they freeze wonderfully for up to 3 months. The brown butter icing is optional, but it takes these cookies to a whole new level!