Pistachios give this delicious cookie a crispy, crumbly texture. These delightful cookies, flavored with just a hint of anise, take dessert into new territory. This recipe is from my new book, “Sassy Cookies.” Enjoy!!
Anise-Scented Pistachio Cookies
Makes 40 cookies
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
3/4 cup sugar
1 large egg yolk
2 teaspoons lemon zest
1 teaspoon almond extract
1/4 teaspoon anise extract
1/4 cup plus 2 tablespoons chopped unsalted pistachio nuts, plus additional 1/4 cup chopped pistachios for sprinkling
Preheat oven to 350°F. Line cookie sheets with parchment paper.
In a medium bowl, sift together flour, baking powder, and salt. Set aside.
In the large bowl of an electric mixer with speed set to medium, beat butter until creamy. Gradually add sugar; mix well. Add egg yolk, and beat until well combined. Add lemon zest and almond and anise extracts, and mix until well combined. Set mixer speed to low. Gradually add flour mixture; mix until well combined. Stir in pistachios. Turn off machine. Dough will crumbly. Knead by hand and gather together.
Using a small cookie scoop, shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. Flatten balls slightly with the bottom of a glass, and sprinkle with additional chopped pistachios. Bake for 12 to 14 minutes or until light golden brown on the bottom and edges.
Cool 5 minutes on baking sheets. Transfer cookies, still on parchment, to wire racks to cool completely.
Store in an airtight container at room temperature for up to 1 week.