I love sweets that have a savory edge, and the pistachio in these cookies add the perfect punch of salty, nutty, loveliness.These cookies are honestly my favorite, and dangerously addictive, especially with a cup of tea.
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup powdered (confectioners or icing) sugar
1 teaspoon pure vanilla extract
8 ounces unsalted butter, room temperature
1/4 cup pistachio paste
1 cup pistachio streusel (recipe below)
Sift together the flour, salt, and powdered sugar. Using electric mixer, beat butter in large bowl until light and fluffy. Add the flour and sugar a third at a time on low speed, then add the vanilla. Form the dough into a ball (or into a few balls, if making a big batch). Wrap the ball in plastic, press into a thick disc, and chill in the fridge until cold, about 30 minutes.
Preheat oven to 350F.
On a well floured surface, roll out the dough to between 1/8 and 1/4 inch thick. Press the streusel into the stop of the dough. Cut out the cookies with a floured star cookie cutter (or whatever shape you like), and set onto a parchment lined baking sheet, about a 1/2 inch apart. Bake for about 10 to 12 minutes, until the edges of the cookies are barely golden brown, but no more.Take the trays out of the oven, let them cool for about 2 minutes, then transfer the cookies to a wire rack, letting them cool completely. Decorate the cookies with royal icing and sprinkles. Let the cookies set completely before serving.
INGREDIENTS (PISTACHIO STREUSEL)
1/2 cup flour
1/4 cup sugar
pinch of salt
1 teaspoon cinnamon
2 ounces butter, cold and cubed
1/2 cup pistachios, chopped
Using your fingers or a food processor, combine the flour, sugar, salt, and cinnamon and then mix in the butter until crumbly. Add the pistachios. Place on a baking sheet with a silicone mat and bake at 350 F for 10 minutes. Break apart and mix the streusel up, and bake for another 10 minutes or until golden brown. Crumble and cool.