Ingredients
1cuppistachios,salted or unsalted
1cupbutter,(2 sticks) unsalted, softened to room temperature
¾cupconfectioners’ sugar
1tsppure vanilla extract
1tspalmond extract
2¼cupsall-purpose flour,spoon and leveled
1dropsgreen food coloring
¼cupbutter,(4 tbsp) unsalted
1cupconfectioners’ sugar
2tbspmilk,or heavy cream
¼tsppure vanilla extract
Preparation
Pulse pistachios in a food processor until small crumbs form.
There should be ¾ cup of very finely chopped pistachios. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
Add the confectioners’ sugar, vanilla extract, and almond extract, then beat on medium-high speed until combined.
Add the flour, ¾ cup of pistachio crumbs, and food coloring and beat on medium-high speed until combined.
The dough may not come together at first, but keep mixing. The cookie dough will be thick.
Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days.
Prepare the brown butter icing while cookie dough chills or while the cookies bake.
Preheat oven to 350 degrees F.
Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll the cookie dough into balls, about 1 tablespoon of dough each, and place dough balls 2-inches apart on the baking sheets.
If the cookie dough is too crumbly, keep rolling and working it with the hands. The warmth of the hands will help bring it together.
Bake the cookies for about 14 to 15 minutes, until golden brown on the bottom edges and just barely browned on top.
Allow the cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack.
Make sure the cookies are cool to touch before dipping in icing.
Slice the butter into pieces and place in a light-colored skillet. Melt the butter over medium heat, stirring occasionally.
Once melted, the butter will begin to foam. Keep stirring occasionally.
After 5 to 6 minutes, the butter will begin browning, lightly browned specks will begin to form, and a nutty aroma will be obtained.
Once browned, remove from heat immediately and allow to cool for 5 minutes. (The butter will eventually solidify, so don’t let it sit too long.)
After 5 minutes, whisk in the rest of the icing ingredients until smooth.
Add more confectioners’ sugar for a thicker texture, if desired. Likewise, add more milk to thin out if needed.
Dip the cookies in icing or drizzle on top. If coated lightly, the icing will set after 1 to 2 hours.
Cover the leftover iced cookies tightly and store at room temperature for 1 day or in the refrigerator for up to 1 week.
