Name: Pistachio Mantecaditos
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 4 cookies
Ingredients: 2 1/4 cups all-purpose flour; 1/2 cup toasted crushed pistachio pieces; 3/4 teaspoon kosher salt; 2 sticks (1 cup) unsalted butter, at room temperature; 1 cup confectioners' sugar; 1 1/2 cups confectioners' sugar, plus more if needed; 1 to 2 tablespoons whole milk, plus more if needed; 1 tablespoon pistachio paste (try to find a vibrant green paste); Pinch of kosher salt

Directions

Watch how to make this recipe.

For the dough: Whisk together the flour, pistachios and salt in a medium bowl. Set aside.
Add the butter and confectioners' sugar to a stand mixer fitted with a paddle attachment. Mix on low speed for a few moments so the sugar starts to incorporate, then increase to medium and mix until fluffy and pale, 3 to 5 minutes. Add the reserved flour mixture and mix on low speed until everything comes together. Scrape the sides of the bowl to catch any leftover flour that didn't get mixed in. This dough is sticky! (Don't worry if it doesn't look like a normal sable; this is how we want it to look so it can spread.)
Place the dough in the center of a very large piece of waxed paper or parchment. Fold the remaining paper over the dough to easily shape it into a 3-inch-diameter log. Sometimes I like to use my plastic bowl scraper to help move the dough evenly underneath the paper, but a butter knife or anything with a flat edge will help push the dough to the center. Place in the refrigerator until firm enough to cut. 30 to 40 minutes.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Unwrap the dough and slice it into 2-inch-thick rounds. Flatten the rounds a bit and reshape them into perfect circles. Arrange them on the prepared baking sheet.
Bake until the bottoms of the cookies appear slightly golden (the tops will remain pale), 15 to 20 minutes. Set aside on a wire rack and let cool completely while you make your icing.
For the icing: Add the confectioners' sugar to a medium bowl and make a well in the center. Mix together the milk and pistachio paste in a separate smaller bowl and whisk until smooth. Add this mixture to the center of the well and whisk until all of the sugar is incorporated and the mixture is smooth. Mix in a pinch of salt. Add more milk as needed.
Once the cookies are cool, freeform drizzle the icing onto the tops of the cookies. Let the cookies stand until the icing is set and firm, about 30 minutes.

Pistachio Mantecaditos

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