Pistachio Drops
Makes 64 cookies
The original family recipe for this cookie calls for commercial pistachio pudding, no doubt added during the post–World War I rise in food manufacturing when convenience items became all the rage. But it’s a difficult product to find today, so this recipe gives pistachio extract as an option. Just as in Chickie’s Cherry Cookies (opposite), the food coloring is optional, but a little will enhance the beautiful natural green tone of the cookie inside the nutty coating.
INGREDIENTS
- 3½ cups (440 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup (130 g) shelled pistachios, finely chopped
- 8 tablespoons (1 stick/115 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- ½ cup (120 ml) milk
- ¾ teaspoon pistachio or vanilla extract
- A couple drops of green food coloring (optional)
DIRECTIONS
- Whisk together the flour, baking powder, salt, and ½ cup (65 g) of the pistachios in a medium bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl, with a handheld mixer, cream together the butter and sugar until fluffy, 3 to 4 minutes. Add the eggs one at a time, beating to fully incorporate the first one before adding the second one, then blend until thoroughly combined. Slowly pour in the flour mixture to combine, then continue mixing, adding the milk, pistachio extract, and food coloring (if using), halfway through, until the dough is thoroughly blended. Cover the dough and chill for 30 minutes.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment or silicone baking mats.
- Pour the remaining pistachios into a small bowl. Scoop out 1-inch (2.5 cm) balls of the dough onto a tray (alternatively, each piece can be formed into an oblong shape) and roll each one in the chopped pistachios. Arrange the cookies 1 inch (2.5 cm) apart on the lined baking sheets.
- Put the pans side by side on one oven rack or on separate racks (switching the top one for the bottom halfway through if using two racks) and bake for 12 to 14 minutes, until the bottoms are golden brown. Remove from the oven and cool on a wire rack.
- Store the cookies in an airtight container for up to 1 week.
PANTRY
Need help with the ingredients? Check our pantry list:
