How to Make Pistachio Cookies

Pistachios are a healthy snack that are often found in sweet treats, such as cookies and puddings. They contain large amounts of magnesium, copper, iron, folate, zinc, phosphorus and selenium. The nuts have a long history in the Middle East and didn't become popular in the United States until around 1880. Today, pistachios are a popular snack food, but are also used in many recipes. This recipe yields approximately 3 dozen pistachio cookies.

Things You'll Need

• 1/4 cup vegetable shortening
• 1/4 cup unsalted butter
• 3/4 cup brown sugar
• 1 large egg
• 1 tsp. vanilla extract
• Large mixing bowl
• Electric mixer
• 1 1/2 cups white flour
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• Spatula
• 1 cup shelled pistachio nuts
• Large cookie sheet
• Vegetable oil cooking spray
• Wire cooling rack

Instructions

1. Preheat the oven to 375 degrees Fahrenheit. Combine the vegetable shortening, unsalted butter, brown sugar, large egg and vanilla extract in a large mixing bowl. Beat with an electric mixer on medium speed for 3 to 4 minutes, or until smooth.

2. Combine the flour, salt and baking soda in a separate bowl. Stir well to thoroughly incorporate all ingredients. Stir the dry mixture into the shortening and butter mixture, and mix well.

3. Chop the pistachio nuts coarsely, and then stir them into the cookie dough. Use a spatula to work them evenly into the dough. Spray a large cookie sheet lightly with vegetable oil cooking spray.

4. Drop rounded spoonfuls of the pistachio cookie dough onto the greased cookie sheet, about 2 inches apart. Place in the preheated oven and bake for 10 to 12 minutes, or until the cookies are lightly browned.

5. Remove the pan from the oven and transfer the pistachio cookies to a wire cooling rack. Allow them to cool completely, for about 15 to 20 minutes, before serving.

Tips & Warnings

• Store any leftover pistachio cookies in an airtight container at room temperature for up to five days before discarding any unused portion. Red or natural pistachios may be used in this recipe.

References

• California State University: Nutritional Differences of Pistachio Nuts and Pistachio Butter
• Book: The Book of Edible Nuts; Frederic Rosengarten, Jr., Frederic, Jr. Rosengarten; 2004