Pistachio Cookies – Jewish Exponent

I was invited to a viewing party for the Eagles-Giants game and, of course, offered to bring something. The hostess asked for a dessert that was easy to serve and not messy.
Cookies were the obvious choice, and I wanted to honor the home team, so I “showed our colors” in the dough. The result was more symbolic — the cookies are not a vivid green, but a few drops of food coloring can be added if a stronger color is desired.
This recipe can be used for any nut butter — pistachio butter is certainly a splurge, but given the stakes, I was going for broke (and it worked)! If that is not in your pantry or your budget, either peanut butter or almond butter works just fine.
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Pistachio Cookies
Makes 18-24 cookies depending on size
1 cup flour
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 stick butter, softened
½ cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
¼ teaspoon almond extract (optional)
½ cup pistachio butter
Mix the flour, soda, baking powder and salt in a small bowl. Set aside.
Cream the butter and sugars until smooth, then add the egg, pistachio butter and extracts. Add the flour mixture, and blend until uniform. Refrigerate the dough for about 15 minutes.
Heat your oven to 350 degrees F.
Line the cookie sheets with parchment, and drop the dough by tablespoon in even rows. Leave space between each drop because the cookies will spread.
Bake for 10-12 minutes until done.
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