Does it seem like I’m cookie obsessed at the moment? I have that annoying personality trait that when I’m getting over a fear of something, I go nuts and slightly obsessive. I didn’t just want to get over my cookie handicap, I wanted to soar over it and crush it into the ground! In face I’ve gone out and bought myself a new large baking sheet with the grand plan of churning more biscuit goodness.
These nutty beauties uses basic ingredients and whatever nuts you may have stashed in the bottom of your pantry. It’s so damn easy that I call it my lazy cookie but despite its humble appearance, it certainly hits a wholesome spot when paired with a glass of milk and perhaps an equally wholesome dvd (last night it was Disney’s 101 Dalmatians). *smile*
The childlike magic of cookies and milk!
Pistachio Butter Cookies
50g pistachios (or whatever whole nuts you prefer), plus extra for decoration
250g butter, softened and chopped
160g icing sugar
225g plain flour
2 Tbl cornflour
2 Tbl rice flour
90g ground almonds / almond meal
Preheat oven to 150°C (300°F) and lightly grease your baking sheets. Sift flours together in a bowl and set aside.
In a small frying pan, toast pistachios until lightly browned. Roughly chop or process the toasted nuts and set aside.
Cream butter and sugar with an electric mixer in a large bowl until pale and fluffy. Stir in the sifted flours, almond meal and chopped pistachios until combined.
Place rounded tablespoons of the cookie dough on your baking sheets allowing a few centimetres in between each cookie to allow for spreading. With the extra nuts, press whole pistachios into the top of the mounds, then bake for around 25 minutes or until firm.
Rest cookies for 5 minutes then transfer to a wire rack to cool. Dust with extra icing sugar before serving if you wish.
Makes about 40 cookies.