Pistachio Drop Cookies

I call these pistachio drop cookies because they’re little drops of heaven! This is an easy cookie recipe prepared in 1 bowl with just 6 ingredients. Instead of artificial pistachio pudding mix, flavor these pistachio cookies with real pistachios and almond extract. Brown butter icing is optional, but it’s delicious and worth the extra few minutes!

Ingredients

• 1 cup (130g) salted or unsalted pistachios (see note)
• 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
• 3/4 cup (90g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
• optional: 1-2 drops green food coloring (I used 1 drop of gel)
• Brown Butter Icing (Optional)
• 1/4 cup (4 Tbsp; 60g) unsalted butter
• 1 cup (120g) confectioners’ sugar
• 2 Tablespoons (30ml) milk
• 1/4 teaspoon pure vanilla extract

Instructions

1. Pulse pistachios in a food processor until small crumbs form. See photo above for a visual. You need 3/4 cup of very finely chopped pistachios. Set aside.
2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the confectioners’ sugar, vanilla extract, and almond extract, then beat on medium-high speed until combined. Add the flour, 3/4 cup pistachio crumbs, and food coloring (if using) and beat on medium-high speed until combined. The dough may not come together at first, but keep mixing. The cookie dough will be thick.
3. For full instructons : sallysbakingaddiction.com

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