Pistachio sugar cookies

Yield: 1 servings

Measure Ingredient
½ cup Butter
1 cup Sugar
1 large Egg
1 teaspoon Vanilla
1¼ cup Sifted flour
1 teaspoon Baking powder
¼ teaspoon Salt
⅓ cup Finely chopped pistachios

The whole kitchen will smell wonderful. These freeze well if tightly wrapped.

In a large bowl, cream butter and sugar until soft and fluffy; beat in egg and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Chill dough thoroughly.

Preheat oven to 375ø. Roll dough out to ¼-inch thick on lightly floured board. Cut with cookie cutters and arrange on ungreased cookie sheets. Sprinkle chopped pistachios on top; press down lightly.

Bake at 375ø for about 5 minutes or until edges start to brown.

Remove to wire racks to cool.

Yield: 3 dozen. Kathleen Stang, freelance food writer, Seattle, WA Randy Shearer

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