Ingredients
Equipment
Method
- In a large bowl, beat the softened unsalted butter with both the granulated sugar and powdered sugar until light and fluffy. This typically takes about 2-3 minutes with an electric mixer.1 cup unsalted butter, 2/3 cup granulated sugar, 1/4 cup powdered sugar
- Beat in the large egg, vanilla extract, and almond extract (if using) until well combined. If you're opting for a brighter green color, add a few drops of green food coloring at this stage and mix until evenly distributed.1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, 1 batch green food coloring
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly dispersed throughout the flour.1 3/4 cups, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the finely chopped pistachios. Mix until they are evenly distributed throughout the cookie dough.1/2 cup finely chopped pistachios
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This chilling step is crucial for making the dough easier to handle and preventing the cookies from spreading too much during baking.
- When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Roll the chilled dough into 1-inch balls. You can then roll these balls in additional finely chopped pistachios for extra texture and visual appeal, or simply place them directly onto the prepared baking sheets.1/2 cup finely chopped pistachios
- Place the cookie balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set but still slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- If you wish to add the "kiss" element, melt the candy melts according to package directions. Dip the bottom of each cooled cookie into the melted candy and place it on wax paper to set. You can also drizzle a little melted candy over the cookies or top with a whole pistachio while the candy is still wet.1/2 cup red or green candy melts, 1/2 cup finely chopped pistachios
Notes
Store in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months. Reheat in a low-heat oven to revive texture.