Pistachio Brown Butter Cookies Recipes

PISTACHIO DROP COOKIES

Steps:

• 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.
• 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.
• Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days. (If chilling for 2+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the refrigerator that long.)
• prepare the brown butter icing (below) while cookie dough chills OR while cookies bake.
• Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll the cookie dough into balls, about 1 Tablespoon of dough each, and place dough balls 2 inches apart on the baking sheets. If the cookie dough is too crumbly, keep rolling and working it with your hands. The warmth of your hands will help bring it together.
• Bake the cookies until lightly browned on the bottom edges and just barely browned on top, about 14-15 minutes.
• Allow the cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack. Make sure cookies are cool to the touch before dipping in icing.
• Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-6 minutes, the butter will begin browning and you'll notice lightly browned specks begin to form and a nutty aroma. Once browned, remove from heat immediately and allow to cool for 5 minutes. (The butter will eventually solidify, so don't let it sit too long.) After 5 minutes, whisk in the rest of the icing ingredients until smooth. Add more confectioners' sugar for a thicker texture, if desired. Likewise, add more milk to thin out if needed.
• Dip cookies in icing or drizzle on top. If coated lightly, the icing will set after 1-2 hours. Cover leftover iced cookies tightly and store at room temperature for 1 day or in the refrigerator for up to 1 week. Cookies without icing can sit covered at room temperature for up to 1 week.

PISTACHIO CARDAMOM BUTTER COOKIES

Steps:

• Make the cookies:
• Cook butter and cardamom in a small saucepan over medium heat, stirring occasionally, until butter is golden brown and fragrant, 6-8 minutes. Let stand 15 minutes, then strain butter through a fine-mesh sieve into a small bowl. Freeze until just firm, about 15 minutes.
• Meanwhile, whisk flour, salt, and baking powder in a small bowl.
• Transfer butter to the bowl of a stand mixer fitted with the paddle attachment; add sugar. Beat on medium-high speed until pale and well combined, about 2 minutes. Add egg and beat until combined, scraping down sides of bowl as needed. Add dry ingredients and pistachios and beat on low speed just until combined.
• Turn out dough onto a clean work surface. Divide in half. Place each half on a 9x13" sheet of parchment paper with the long end facing you. Roll dough into 2 logs about 1 1/2" in diameter. Wrap each in parchment paper, making sure to cover ends completely. Chill until firm, at least 1 hour or up to overnight.
• Position racks in upper and lower thirds of oven; preheat to 350°F. Let dough stand at room temperature until soft enough to slice, about 15 minutes. Slice logs into 1/4"-thick rounds. Arrange rounds on 2 parchment-lined rimmed baking sheets about 1" apart. Bake cookies, rotating sheets halfway through, until bottoms are lightly golden, 12-15 minutes. Transfer sheets to wire racks and let cool.
• Make the glaze and assemble the cookies:
• Combine chocolate and oil in a small heatproof bowl. Heat in 10-second intervals in microwave, stirring, until melted and combined, 30-40 seconds total.
• Dip cookies halfway into melted chocolate and transfer to parchment-lined baking sheets. Sprinkle chocolate with pistachios. Chill until chocolate is set, about 10 minutes.
• Do ahead
• Dough can be made up to 2 weeks ahead; keep frozen. Let stand at room temperature until soft enough to slice, about 30 minutes.

CHOCOLATE PISTACHIO SHORTBREAD

Steps:

• First step, brown the butter! This isn't a necessary step and it does add extra time, but it makes the cookies so super delicious and flavorful! To brown the butter, add the butter to a large skillet over medium heat. Let it melt and start to bubble. You want it to bubble (and you can occasionally whisk it) until you start to see brown bits on the bottom of the pan. Whisk it well then remove it from the heat. Pour the butter in a bowl and place it in the fridge to get cold. Ideally, you can do this the night before! It will need anywhere from an hour to 3 to 4 to fully harden.
• To make the cookies, add the cold butter to a stand mixer and beat on medium speed. Beat in the brown sugar and granulated sugar and beat on medium speed until combined, about 3 to 4 minutes. Beat in the vanilla extract until combined.
• Beat in the flour until it is just combined. Beat in the dark chocolate and chopped pistachios.
• Remove the dough from the bowl and separate it into two pieces. Roll each piece in a log that is about 2 inches thick. Wrap it tightly in plastic wrap and refrigerate for at least two hours.
• Preheat the oven to 350 degrees F.
• After two hours, unroll the log and slice it into ½-inch slices. Slice down gently and if the nuts and chunks break the dough apart, you can push the pieces back together. You want rounds on the baking sheet about 2 inches apart.
• Bake the cookies for 10 to 12 minutes, until they are slightly golden. Remove and sprinkle with a pinch of flaked salt. Let cool completely then serve!

PISTACHIO COOKIES

Steps:

• In a large bowl, beat the butter, oil and confectioners' sugar until blended (mixture will clump together). Add eggs, one at a time, beating well after each addition. Beat in extract and food coloring. , Combine the flour, pudding mix, baking soda, cream of tarter and salt; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1 hour., Shape into 1-in. balls; roll in colored sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Cool for 1 minute before removing to wire racks. Store in an airtight container.

BROWN BUTTER WHITE CHOCOLATE PISTACHIO COOKIES

Steps:

• Cut your butter into tablespoon-sized chunks and place in a medium sauce pan over medium-high heat. As it melts, gently stir with a spatula so the butter melts evenly. Once the butter is fully melted and begins to bubble, you'll want to continually (but gently) stir the butter to keep it moving. It will start to bubble & foam, then quite down and turn clear, then begin to brown (about 5-7 minutes total). Once it reaches an amber color, remove your saucepan from the heat and pour into a medium-sized, heatproof bowl to cool down for about 5 minutes before using. Make sure to scrape out all of the little toasty bits of butter too!
• Add both of your sugars and vanilla extract to the bowl with your browned butter. Whisk until fully combined. Then add both of your eggs and whisk until fully incorporated.
• In a separate bowl, whisk together your flour, baking soda, and salt. Then pour your wet ingredients in with the dry and whisk until just combined (until no streaks of flour remain). Then fold in your white chocolate chips and pistachios with a spatula until evenly distributed.
• Cover the bowl with a lid or plastic wrap and refrigerate for 1 hour. Prep a large baking sheet or two with parchment paper.
• After the 1 hour, take your dough out of the fridge. Scoop out 2-2 1/2 tablespoon-sized scoops of dough, roll each into balls with your hands, and place them onto your prepared baking sheets (place no more than 8 per sheet as they will spread quite a bit during the bake). Place them back into the fridge for 15 minutes while you preheat the oven to 350°F.
• After 15 minutes, take your sheet(s) out of the fridge and bake at 350°F on the middle rack for 12-15 minutes (edges have browned, middles are set). Remove from the oven and let cool on the sheet for 10 minutes before moving to a separate rack to cool completely. Repeat until all of your dough is used up! Enjoy!

BROWN BUTTER PISTACHIO COOKIES

Steps:

• Place the butter in a medium saucepan. Cook over medium heat, stirring frequently. Once the butter melts and begins to foam, continue to cook until brown specks begin to appear beneath the foam. The butter will have a nutty aroma. Remove from the heat and transfer to a glass bowl. Allow to cool about 10 minutes, or until warm to the touch but not hot.
• Whisk together the flour, baking soda, salt, and orange zest. Set aside.
• Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until combined. Add the egg, vanilla extract, and orange extract, and mix well.
• Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined or a few streaks of flour remain.
• Stir in the pistachios.
• Cover and refrigerate the dough for 30 minutes.
• Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
• Using a tablespoonful of dough at a time, roll the dough into balls (squeeze the dough in your hands a few times if it's not holding together) and place on the prepared pans, leaving about 2 inches between cookies.
• Bake, one pan at a time, 12 to 15 minutes, or until the edges are brown and the centers appear set.*
• Cool the cookies on the pans for 5 to 10 minutes. Then transfer the cookies to a wire rack to cool completely.

PISTACHIO BUTTER COOKIES

Steps:

• Pour 1/2 cup of the pistachios into a food processor and process until finely ground. With the motor running, start pouring in 1 tablespoon of the vegetable oil in a thin stream through the food processor's opening, stopping when the ground pistachios turn into a paste, and adding more oil if needed. Scrape the pistachio butter into a bowl.
• Coarsely chop the remaining 1/4 cup of pistachios.
• With an electric stand mixer fitted with the paddle attachment or a hand mixer, beat the butter and brown sugar on medium speed until incorporated. Beat on high spread until very smooth, 1 to 2 minutes. On medium speed, beat in the egg yolk and vanilla until well blended, scraping down the sides of the bowl if necessary. Beat in the pistachio butter until thoroughly blended.
• In a medium mixing bowl, whisk together the flour and baking soda. With the electric mixer on low speed, slowly add the dry ingredients to the pistachio butter mixture until there are no patches of flour. Add the chopped pistachios and mix until thoroughly combined.
• Divide the dough in two. Transfer half the cookie dough to a large sheet of plastic wrap on your work surface and form it into a 7-inch log, using the plastic wrap to help roll and shape it. Wrap it in plastic wrap, twist the ends, and refrigerate for 30 minutes, or until firm. Repeat with the other half of the dough.
• Preheat the oven to 350°F. Line a baking sheet with parchment paper, and position a rack in the middle of the oven.
• When the logs are firm, set them back on your work surface, and use a sharp knife to cut the dough into 1/2-inch pieces. (You should have about two dozen.) Set as many of the cookies as you intend to bake about 2 inches apart on the prepared baking sheet.
• Bake for 12 to 15 minutes, rotating the baking sheet front to back halfway through cooking, until they are lightly golden and the edges have started to darken.
• Remove from the oven and let the cookies cool for a few minutes on the baking sheet, then transfer to a rack to finish cooling.
• Put the remaining cookies on a second baking sheet and transfer it to the freezer.
• Freeze the cookies for at least an hour, until they are hard. Remove the baking sheet from the freezer and put the cookies in a freezer-safe heavy-duty resealable plastic bag, rolling out the excess air before you seal it. Return to the freezer and store for up to 3 months. Bake the frozen cookies for 15 to 20 minutes, until lightly golden.

BROWN BUTTER PISTACHIO CARDAMOM SHORTBREAD COOKIES

Steps:

• Brown butter: Place both sticks of butter in a small saucepan and sauté over low to medium heat until milk solids are a brown color and is smells nutty, about 7 minutes. Let cool in a separate bowl for about an hour in the fridge.
• Toast pistachios: Preheat oven to 375. Toast pistachios until fragrant and lightly brown, about 5-7 minutes. Set aside to let cool and then put in a large plastic bag and use a rolling pin to "grind" the pistachios until they are quite fine (you can also chop them but I find this a lot easier).
• Cream butter and sugar: Place room temperature butter with the white sugar in bowl of standing mixer with paddle attachment. Cream on medium until lighter in color.
• Add eggs and vanilla: Add in egg yolks, salt, and vanilla on medium.
• Dry ingredients: In a separate bowl, combine flour, pistachios (reserve 2 tablespoons for topping), cardamom, and salt. Add this mixture gradually into the butter mixture with the mixer on low speed and mix until combined.
• Shape: Place dough on parchment and pat into shape of choice. 1. Diamonds: Roll out dough into a 1/2'' thick square.2. Circle/Squares (easier method): Place dough on parchment paper and using the parchment paper, shape dough into a log. Cover with plastic wrap and place in fridge. See below for a visual!
• Chill: Chill in fridge for at least 30 minutes, up to a day (Okay, i'll be honest- I've done 2 days and it was totally fine too). NOTE: You can FREEZE this log at this point. If you do, just let it sit in the fridge to defrost for a day before moving onto the next step.
• Cut: Slice cookies into design of your choice.1. Diamonds: Using a small knife or pastry wheel. See below for a visual!2. Circle/Squares Slice log into 1/4'' thick slices and place onto baking sheet. They can be close together, because they will not spread. You can sprinkle a bit of turbinado sugar on top if you are not doing the icing.
• Bake: Bake 16-20 minutes at 350, until very lightly golden. Let cool completely before eating. They are a little crumbly/delicate, but will harden up and not be as crumbly once stored in the fridge for a few hours. Store in an airtight container for up to a week.