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PISTACHIO OLIVE OIL COOKIES

Slighty sweet, buttery, crumbly and nutty! This is my Italian version of a sugar cookie. There is absolutely nothing wrong with incorporating a few healthier ingredients to a satisfying treat to not feel AS BAD about indulging into sugar cookies. There are no hard to find flours in this recipe; only a few added things to change the flavor profile. If you love pistachios as much as I do then you’ll really enjoy them. I suggest a scoop of pistachio gelato with a cookie. Or maybe a ice cream sandwich.


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PISTACHIO OLIVE OIL COOKIES
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. In a large bowl combine the flour, baking powder, and salt. Set it aside.
  2. In a standing mixer on low combine the butter, olive oil, and sugar until well incorporated. As the mixer is still on add the egg, then the milk and vanilla extract. When everything is mixed together, add the flour in three parts. Don’t over mix. The dough should feel extra tender and wet.
  3. Flour a surface and the top of your dough so you can form it into a long log about 2 inches round. Wrap it up in plastic wrap and chill for about an hour in the refrigerator.
  4. Once the dough is chilled remove the plastic wrap and roll the log of dough into the finely chopped pistachio nuts. Use your fingers to gently secure the nuts into the dough and cut ¼ inch slices.
  5. Place the cookie slices onto a baking sheet and bake at 350 F degrees for about 8 minutes or until the edges are lightly golden.
Recipe Notes

You can always place more of the pistachios on top of the cookies for some extra nuttiness.