Pistachio Spritz Cookies
- Level: Easy
- Yield: about 84 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 84 servings
- Calories
- 38
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 1
- Cholesterol
- 7
- Sodium
- 8
- Total: 1 hr 10 min
- Prep: 1 hr
- Cook: 10 min
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)
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.