These cookies have been tested/tasted on a number of occasions now and they are popular with everyone – wonderfully chewy, and, of course, nutty. They are especially good dunked into coffee. But they also keep well – on one occasion they kept us going as a very unhealthy makeshift picnic on a three-day European road trip.
You could experiment with using different nut butters – cashew butter is wonderful…. And, of course, there’s always peanut butter. And you can try using different nuts too.
Squishy, squashy, chewy pistachio cookies
Makes 24 30g/1 oz cookies
Serves – 12
Ingredients
- 125g/4 oz butter (room temperature)
- 60g/4 tbsps/¼ cup pistachio butter
- 150g/3/4 cup light brown sugar
- 75g/1/3 cup golden caster sugar
- 1 large egg
- 275g/2 cups flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 2 tbsps very roughly chopped pistachios
Instructions
- Preheat the oven to 180°C.
- Mix together the butters and sugars. Then beat in the egg.
- Stir in the flour, bicarbonate of soda and the salt.
- Divide and roll the dough into 24 balls, then put them onto a baking tray lined with silicone paper and press them down to make them flatter, allowing plenty of space around for them to expand.
- Spread the pistachios around on top, and press down to make sure they are securely embedded.
- Bake for about eight minutes. Take out and allow to cool on a rack.