💚Pistachio Drop Cookies!💚 Recipe below For full details, extra tips, and storage info, the full printable recipe on my website sallysbakingaddiction.com (or just hit the link in bio) MAKES 36 PISTACHIO COOKIES: 1 cup (130g) salted or unsalted pistachios 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature 3/4 cup (90g) confectioners’ sugar 1 teaspoon pure vanilla extract 1 teaspoon almond extract 2 and 1/4 cups (281g) all-purpose flour optional: 1-2 drops green food coloring (I use 1 drop of gel) BROWN BUTTER ICING: 1/4 cup (4 Tbsp; 56g) unsalted butter 1 cup (120g) confectioners’ sugar 2 Tablespoons (30ml) milk or heavy cream 1/4 teaspoon pure vanilla extract 1. Pulse pistachios in a food processor until small crumbs form. You need 3/4 cup of very finely chopped pistachios. Set aside. 2. 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, 3/4 cup pistachio crumbs, and food coloring (if using) 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. 3. Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days. 4. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside. 5. Roll the cookie dough into balls, about 1 Tablespoon of dough each, and place dough balls 2 inches apart on the baking sheets. 6. Bake the cookies until lightly browned on the bottom edges and just barely browned on top, about 14-15 minutes. 7. Allow the cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack. 8. BROWN BUTTER ICING: Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-6 minutes, the butter will begin browning and you’ll notice lightly browned specks begin to form and a nutty aroma. 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. 9. Dip cookies in icing or drizzle on top. If coated lightly, the icing will set after 1-2 hours. - @sallysbaking