Pistachio Butter Cookies with Brown Butter Icing

Ingredients

Tick the ingredients as you go

Cookies

• 1 cup (130 g) salted or unsalted pistachios
• 1 cup (16 tbsp; 226 g) unsalted butter, softened to room temperature
• 3/4 cup (90 g) confectioners' sugar
• 1 tsp pure vanilla extract
• 1 tsp almond extract
• 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
• Optional: 1-2 drops green food coloring

Brown butter icing (optional)

• 1/4 cup (4 tbsp; 56 g) unsalted butter
• 1 cup (120 g) confectioners' sugar
• 2 tbsp (30 ml) milk or heavy cream
• 1/4 tsp pure vanilla extract
• Optional: pinch of salt

Instructions

1. 1

   Pulse the pistachios in a food processor into small crumbs. Measure out 3/4 cup of the finest crumbs for the dough.

   
2. 2

   Beat the butter with the paddle attachment on medium for 1 minute until smooth. Add the confectioners' sugar and both extracts and beat on medium-high until combined.

3. 3

   Add the flour, the 3/4 cup pistachio crumbs and the food coloring, if using, and beat on medium-high until combined. The dough is thick and may take a little while to come together.

4. 4

   Cover and refrigerate for 30 minutes (or up to 3 days). If it has chilled for 2 hours or more, let it sit at room temperature for at least 30 minutes before rolling.

5. 5

   To save time, make the icing while the dough chills or the cookies bake.

6. 6

   Heat the oven to 350°F (177°C) and line the baking sheets with parchment or silicone mats.

8. 7

   Roll the dough into balls of about 1 tablespoon (20-22 g) each and place them 2 inches apart. If the dough crumbles, work it with your hands until it holds.

   
9. 8

   Bake for 14-15 minutes, until the bottom edges are lightly browned and the tops are just barely colored.

10. 9

    Cool on the pan for 5 minutes, then on a wire rack. Let cool completely before icing.

11. 10

    For the icing, melt the butter in a light-colored skillet over medium heat and cook until browned and nutty-smelling, about 5-6 minutes. Take off the heat and cool for 5 minutes, then whisk in the remaining icing ingredients until smooth. Adjust the salt, sugar or milk to taste.

12. 11

    Dip the cookies in the icing or drizzle it over them. A light coating sets in 1-2 hours.