Pistachio Butter Cookies

• Vegetarian

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 cup Powdered sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Pistachios

• Dairy

  • 1 cup Butter, salted

Found on simplesassyscrumptious.com

Description

Ingredients

• 1 Cup salted butter, softened
• ½ Cup Powdered sugar, plus ¼ cup more for dusting
• 2 teaspoons vanilla extract
• ¼ tsp salt
• 2 cups all purpose flour
• 1 jar of Oil & Vinegar Crema di Pistacchio https://www.oilvinegar.com/en-us/products/pistachio-cream/
• ½ Cup chopped pistachios

Directions

• Preheat oven to 325°F. Line a baking sheet with parchment paper or use a silpat.
• In the bowl of a stand mixer fitted with paddle attachment, mix butter and sugar until fluffy about 2 minutes.
• Add vanilla and salt, scraping down bowl as needed. Switch to low and gently mix in flour, just until combined. Dont over mix.
• Using a tablespoon roll of dough into 1-inch balls. Place dough balls on parchment lined baking sheets. Press down the center of each ball with the back of a teaspoon (or your thumb) making a slight indentation.
• Bake 12-15 minutes or until golden brown, but do not to overbake.
• Let cool a few minutes on baking sheet, then transfer to finish cooling on wire rack.
• When cookies are completely cooled, fill indentation with 1 teaspoon of Crema di Pistacchio and sprinkle with chopped pistachios.
• Lightly dust with powdered sugar.
• Cookies can be kept in airtight container at room temp for a few days.