Pistachio Spice Cookies
Pistachio Spice Cookies are a super delicious treat to enjoy any time of the year!-from Williams-Sonoma-Cookies
- 1 cup unsalted butter at ROOM TEMPERATURE
- 1 1/4 cup packed brown sugar
- 2 tablespoons molasses
- 2 egg yokes
- 1/2 teaspoon almond extract
- 3 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon baking soda
- 1/4 teaspoon sapt
- 1 cup finely chopped UNSALTED pistachios
Preparation time 150mins
Cooking time 165mins
Shell and finely chop pistachios
Using an electric mixer on high, cream butter until fluffy and pale. Add brown sugar and continue to beat until no longer gritty (nb-this is much faster if butter is truly at room temperature not merely softened. I usually use a stand mixer and complete the rest of the prep while this is getting to the right temperature). Add molasses, yolks, and almond extract and mix gently until just combined.
Sift dry ingredients together.
Add dry ingredients to butter mixture in 4 additions, stirring or mixing on low until just combined. Mix in pistachios.
Turn dough on lightly floured surface. Press into smooth, round disk. Divide in half and work each half into smooth round log about 6 inches long. Flatten and square each log to form rectangles. Wrap each rectangle in plastic and refrigerate for a minimum of 2 hours or ideally overnight.
When ready to bake, preheat oven to 325°F. Grease 2 baking sheets. Cut dough into 1/8 inch thick rectangles using a sharp, heavy knife that can cut through any larger pistachio pieces. Place slices one inch apart on baking sheet. Bake 10-12 minutes. Let cookies cool for 2 minutes on pan before transferring to cooling racks.
Once completely cool, store in airtight container. Flavor will continue to mature for a couple of days.