Pistachio Cookies

Some cookies are made for slow afternoons by the fire. These are buttery and tender, packed with roasted pistachios and a gentle hint of almond, with soft centers and lightly golden edges. Finish them with a drizzle of white chocolate and a scatter of crushed pistachios, pour a warm cup of tea or coffee, and settle in with a cozy blanket and someone you love (or a furry friend).

Ingredients

• ½ cup (1 stick) unsalted butter, softened
• ¾ cup light brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 1¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• ¾ cup shelled pistachios, roughly chopped
• ½ cup white chocolate chips or chunks (optional)
• 2 tablespoons finely chopped pistachios, for topping

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Beat the softened butter, brown sugar, and granulated sugar until creamy and fluffy.
3. Mix in the egg, vanilla, and almond extract until smooth.
4. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually stir the dry ingredients into the butter mixture just until combined. Fold in the chopped pistachios and white chocolate, if using.
6. Scoop rounded tablespoons of dough onto your prepared baking sheet, leaving about 2 inches between cookies. Gently press a few finely chopped pistachios over each one.
7. Bake for 10–12 minutes, until the edges are lightly golden but the centers still look soft.
8. Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a cooling rack. They’ll finish setting as they cool.

Cozy Cabin Touch: for an extra special touch, drizzle the cooled cookies with melted white chocolate and scatter crushed pistachios over the top before the chocolate sets. Serve with a cup of tea or coffee, a cozy blanket, and someone you love (or a furry friend).