Pistachio Spritz Cookies

Name: Pistachio Spritz Cookies
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: about 84 cookies
Ingredients: 1/2 cup pistachios; 3/4 cup plus 1 tablespoon granulated sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 1 1/2 sticks unsalted butter, at room temperature; 1 large egg; 1 teaspoon vanilla extract; Sanding sugar, for decorating (optional)

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Level: Easy
Total: 1 hr 10 min

Prep: 1 hr
Cook: 10 min

Yield: about 84 cookies

Level: Easy
Total: 1 hr 10 min

Prep: 1 hr
Cook: 10 min

Yield: about 84 cookies

Ingredients

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1/2 cup pistachios

3/4 cup plus 1 tablespoon granulated sugar

2 cups all-purpose flour

1/4 teaspoon salt

1 1/2 sticks unsalted butter, at room temperature

1 large egg

1 teaspoon vanilla extract

Sanding sugar, for decorating (optional)

Directions

Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Pulse the pistachios and 1 tablespoon granulated sugar in a food processor until the nuts are finely ground and powdery. Sift with the flour and salt into a medium bowl; set aside.
Beat the remaining 3/4 cup granulated sugar and the butter in a large bowl with a mixer on medium speed until light and fluffy, about3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; add the pistachio mixture and beat until completely incorporated.
Fill a cookie press with the dough according to the manufacturer's instructions. Press cookies about 1 1/2 inches apart onto 2 ungreased baking sheets. Sprinkle with sanding sugar. Bake, switching the pans halfway through, until set and golden around the edges, 10 to 12 minutes. Let the cookies cool 5 minutes on the baking sheets, then transfer to racks to cool completely.