In the kitchen, I have a phobia to make cookie since the half of the cookie recipes I make, turn out to be a big mess. Either they are spreading out on cookie sheet or staying like a rock. But this time I was encouraged to prepare the deep green pistachio cookies which I have been waiting for a long time to try. I had ground Turkish (special Antep pistachios) pistachios on hand and I decided to give it a try. And the result was positive:)

The cookies look lighter color in picture. In reality, they were bright pistachio green just like they are supposed to be.

I had 20 medium cookies from that amount of ingredients. You could both scoop up the cookie dough with ice cream scoop and place on a prepared cookie sheet or use nice cookie cutters to give beautiful shapes.


P.S: When I was in US, I tried the recipe then as well, but it wasn’t the same color since the pistachios I used were different. They were light color cookies. But the ones I tried here in Turkey, are really attractive because of their deep color.

Ingredients

• 100 g melted butter
• 1 cup sugar
• 1 egg
• ¾ cup finely ground pistachio
• 4 tbsp corn starch
• 1 tsp vanilla extract or vanilla sugar
• All purpose flour

Directions

In a medium mixing bowl, pour melted butter and add sugar. Whisk until sugar dissolves. Add rest of the ingredients one by one except flour. Gradually add flour until you’ll have a nice, soft and non sticky cookie dough.

Preheat the oven to 325 F. Place parchment paper on a cookie sheet. Place cookies a little apart from each other and bake for 12 to 15 minutes or until done.