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Soft & Sweet Pistachio Sugar Cookies - Bakerette

Soft & Sweet Pistachio Sugar Cookies

Pistachio Sugar Cookies are sweet, tender, wonderfully crisp-edged cookies with a pop of pistachio flavor.

Pistachio Sugar Cookies are sweet, tender, wonderfully crisp-edged cookies with a pop of pistachio flavor. Bakerette.com (vegan, vegetarian, dairy-free, healthy, recipe)

My dad has a sweet tooth AND he loves pistachios. I grew up with a bowl of pistachios set on the counter in the kitchen and I’d often here a “crack” of pistachios being shelled and obviously popped into paps mouth!

This sugar cookie recipe has a “pop” of pistachio in it with a wonderful flavor. Paps loves the marriage between sugar cookie and pistachios…it satisfies both the nut lover and the sweet tooth in him (and me).

These pistachio sugar cookies are…

  • Sweet
  • tender, and a
  • wonderfully crisp-edged cookie

Pistachio Sugar Cookies are sweet, tender, wonderfully crisp-edged cookies with a pop of pistachio flavor. Bakerette.com (vegan, vegetarian, dairy free, healthy)

Pistachio sugar cookies go perfectly with your favorite frosted topping or dusted with powdered sugar or crystal sugar.

If you are feeling adventurous and want to do a cookie exchange or delight your neighbors with goodies for the holidays, make these other cookies that will make your friends and family drool…

 

Pistachio Sugar Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 5 to 7 dozen
Ingredients
  • 1-1/2 cups non-hydrogenated vegan butter
  • 1 cup unbleached cane sugar (or granulated sugar)
  • 6 tablespoons water
  • 1 tablespoon vanilla
  • 3 1/2 cups unbleached all-purpose flour
  • 1 cup ground pistachios
  • 3/4 cup tapioca flour
  • 1/2 teaspoon sea salt
Instructions
  1. Cream together margarine, sugar, water, and vanilla in a large bowl. Stir in flour, pistachios, tapioca flour, and salt until well combined and a smooth dough is formed. Cover and refrigerate for 1 hour.
  2. Divide dough in half. Cover one half and with the other half, roll out to 1/4-inch thickness, cut into desired shapes, transfer to prepared cookie sheet and bake for 8-10 minutes or until edges are lightly golden brown. Cool slightly before transferring to a wire rack to completely cool.
  3. Store in an air-tight up to one week.

 Recipe adapted from VegNews.com

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

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