Baking Classics: Pistachio Butter Cookies

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The Technique

Pistachio Butter Cookies

Pistachio Butter Cookies are ideal to serve when entertaining as the dough makes dozens of petite-sized nibbles. Offer them with an array of desserts from Lemon Bars to Buttermilk Petit Fours & a variety of sweets may be enjoyed by guests. Refrigerator cookies offer the flexibility of being blended & shaped a good bit in advance so baking may take place at your convenience. Place the logs on a sheet pan once they have been wrapped in plastic, freeze until firm then pop into additional plastic bags to hold for weeks in the freezer. When you are ready to finish them, remove the dough & allow it to stand at room temperature about 45 minutes before slicing & baking. Learn how to make an irresistible cookie perfect for your next social gathering.

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Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickPistachio Butter Cookies
makes 8 dozen

1/2 cup butter, softened
1/2 cup sugar
1 egg
2 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp kosher salt
1/2 cup roasted & salted pistachios, chopped

Cream the butter & the sugar on Medium speed with a stand mixer until light & airy, about 4 minutes. Stop the mixer occasionally & scrape down the sides of the bowl using a rubber spatula. Add the egg & the vanilla. Mix the dough just until blended. Whisk together the flour, the baking powder & the salt in a small bowl. Add to the butter mixture; top with the pistachios. Blend on Low speed just until the dough comes together. Divide the dough into thirds. Roll each piece into a 7 1/4 x1-inch log; wrap each log with plastic. Chill 2 hours or up to 2 days.

Preheat the oven to 350 degrees. Slice the dough using a paring knife into 1/4-inch pieces. Place 1-inch apart on parchment paper-lined half sheet pans. Bake, in batches, on the center oven rack 12 to 14 minutes or until the edges begin to brown. Cool completely. Store in an airtight container up to 5 days.

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{testing notes}

How To Make Pistachio Butter Cookies

The first step to handcrafting something stellar is to begin with quality ingredients. The rest comes down to utilizing the proper procedure & not cutting corners. Refrigerator cookies may be made with simple or more complex flavors. Once you have a recipe formula you prefer, it may be used to make a variety of delicious combinations that pair well together. 

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

From quality ingredients that are measured properly to blending & portioning them just so, you can create a batch of cookies that replicate those from a fine bakeshop. With a few pointers, you’ll be well on your way to baking pan after pan of irresistible cookies & know you’ve created something a little more wholesome. It’s important to first read over a recipe before jumping right in or you may find yourself in a bind. Toasting nuts, blending items ahead of time & measuring ingredients well before needed always makes the process more manageable. Make certain ingredients are the proper temperature before beginning as well. Here’s what you should know.

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The Cookie Blending Procedure 

Cream the butter & the sugar on Medium speed with a stand mixer until light & airy, about 4 minutes. Stop the mixer occasionally & scrape down the sides of the bowl using a rubber spatula.

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Add the egg & the vanilla.

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Mix the dough just until blended.

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Whisk together the flour, the baking powder & the salt in a small bowl. Add to the butter mixture; top with the pistachios.

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Blend on Low speed just until the dough comes together.

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The Dough

Remove the dough from the work bowl.

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Divide the dough into thirds.

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Roll each piece into a 7 1/4 x1-inch log; wrap each log with plastic. Chill 2 hours or up to 2 days.

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Preheat the oven to 350 degrees. Slice the dough using a paring knife into 1/4-inch pieces. Place 1-inch apart on parchment paper-lined half sheet pans. 

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The Baking

Bake, in batches, on the center oven rack 12 to 14 minutes or until the edges begin to brown. Cool completely. Store in an airtight container up to 5 days.

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The Pistachio Butter Cookies

The cookies may be served with festive cocktails or coffee service. Use them when bridal celebrations & baby showers are planned. 

The Tune
“You Betcha” Anita O’day

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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