A delicious cookie recipe for those who prefer pistachios over walnuts, offering a delightful taste and texture.
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Preheat the oven to 350°F (175°C).
In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the egg and vanilla extract to the mixture and mix well.
In another bowl, combine the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the chopped pistachios.
Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
Bake for 10-12 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
For a richer flavor, toast the pistachios lightly before adding them to the dough.
Make sure not to overmix the dough to keep the cookies tender.
Can I use other nuts instead of pistachios?
Yes, you can substitute pistachios with other nuts like almonds or pecans.
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough for up to three months. Just thaw it in the refrigerator before baking.
What can I serve with these cookies?
These cookies pair well with a glass of milk or a cup of tea.
Are these cookies suitable for a vegan diet?
No, this recipe contains butter and egg, making it unsuitable for a vegan diet.
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