Pistachio Cookies Recipe
- 3 cups unsalted shelled natural pistachios (15 oz)
- 1 2/3 cups confectioners sugar
- 1 whole large egg
- 2 large egg yolks
- 1 tablespoon unsalted butter, melted
- 1 teaspoon rose water (preferably French)
- Preheat oven to 300°F.
- Blanch pistachios in boiling water 1 minute, then drain and peel (slip off skins with your fingers). Dry with paper towels. Spread in a shallow baking pan and bake in middle of oven until just dry, about 10 minutes, then cool completely.
- Pulse nuts and confectioners sugar in a food processor until finely ground (be careful not to overprocess into a paste).
- Stir together whole egg and yolks in a large bowl with a fork and stir in ground pistachios, a little at a time, until a dough forms (it will be slightly sticky). Add butter and rose water and knead to combine. Form dough into 2 disks.
- Keeping 1 disk covered with plastic wrap, roll out other disk about 3/4 inch thick on a well-floured surface and cut out various shapes with floured cookie cutters.
- Bake on an ungreased large baking sheet in middle of oven until crisp and bottoms are golden, 20 to 25 minutes. Transfer cookies with a metal spatula to a rack to cool and dust with confectioners sugar while still warm. Make more cookies with remaining dough, rerolling scraps.
