To me, pistachios are the perfect nut. They are slightly crunchy, yet innately creamy and nutty. Underneath the shell they have a bright green hue on the outside, but soft yellow interior, similarly to an avocado. That's it. They are the avocados of nuts. (Sort of.)
For a soft, chewy, nutty, salty meets sweet, cookie, delve in deep to this recipe.
1 ½ cups flour
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
2 sticks butter
1 ½ cup brown sugar
1 cup sugar
2 teaspoons vanilla extract
1 cup crushed pistachios
Mix together flour, baking soda, salt, and nutmeg in a medium bowl.
Mix the brown sugar, white sugar and room-temperature butter together.
Add the egg to the brown sugar/sugar/butter mixture and mix well.
Add the vanilla!
Mix the dry ingredient mixture with the wet ingredient mixture and blend until smooth.
Add the crushed pistachios, mix well.
Put in the freezer to harden for 25 minutes.
Roll spoonfuls of cookie batter between your hands, forming small balls.
On a coconut oil greased pan, place the rolled cookie batter balls, about 2 inches apart.
Bake cookies at 350 degrees for 12 minutes.
Take out of oven and let cool for about a minute. Then transfer to a wire rack or plate.
Enjoy right away, or let stand 10-15 minutes before putting away in an air-tight Tupperware container.