Pistachio-Walnut Cookies Recipe

Pistachio-Walnut Cookies Recipe
Pistachio-Walnut Cookies Recipe photo by Taste of Home
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Pistachio-Walnut Cookies Recipe

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I've had this cookie in my rotation for many years, and it never fails to please. I prefer pistachio nuts and black walnuts for sprinkling over the cookie cutouts, but it's fine to use whatever nut you prefer.—Lorraine Caland, Shuniah, Ontario
MAKES:
36 servings
TOTAL TIME:
Prep: 35 min. + chilling. Bake: 10 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 35 min. + chilling. Bake: 10 min./batch + cooling

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • TOPPINGS:
  • 1 large egg white
  • 1 teaspoon water
  • 2/3 cup chopped pistachios
  • 2/3 cup chopped black walnuts
  • Melted dark chocolate chips, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and nutmeg; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll.
Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. flower-shaped cookie cutter. Using a floured 1-in. flower-shaped cookie cutter, cut and remove the center of each. Reroll removed centers and scraps. Place cookies 1 in. apart on greased baking sheets.
In a small bowl, whisk egg white and water until blended; brush lightly over tops. Sprinkle with pistachios and walnuts.
Bake 8-10 minutes or until edges are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
If desired, drizzle tops with melted chocolate. Let stand until set. Yield: 4 dozen.
Originally published as Pistachio-Walnut Cookies in Cookies & Candies Bookazine 2014, p26

Nutritional Facts

1 sandwich cookie (calculated without chocolate): 106 calories, 6g fat (3g saturated fat), 15mg cholesterol, 61mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 2g protein.

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • TOPPINGS:
  • 1 large egg white
  • 1 teaspoon water
  • 2/3 cup chopped pistachios
  • 2/3 cup chopped black walnuts
  • Melted dark chocolate chips, optional
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and nutmeg; gradually beat into creamed mixture.
  2. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll.
  3. Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. flower-shaped cookie cutter. Using a floured 1-in. flower-shaped cookie cutter, cut and remove the center of each. Reroll removed centers and scraps. Place cookies 1 in. apart on greased baking sheets.
  4. In a small bowl, whisk egg white and water until blended; brush lightly over tops. Sprinkle with pistachios and walnuts.
  5. Bake 8-10 minutes or until edges are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
  6. If desired, drizzle tops with melted chocolate. Let stand until set. Yield: 4 dozen.
Originally published as Pistachio-Walnut Cookies in Cookies & Candies Bookazine 2014, p26

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