Pistachio Drop Cookies (Print Version)

# Ingredients:

→ Cookie Dough

01 - 1 cup (130g) salted or unsalted pistachios
02 - 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
03 - 3/4 cup (90g) confectioners' sugar
04 - 1 teaspoon pure vanilla extract
05 - 1 teaspoon almond extract
06 - 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
07 - optional: 1-2 drops green food coloring

→ Brown Butter Icing (Optional)

08 - 1/4 cup (4 Tbsp; 56g) unsalted butter
09 - 1 cup (120g) confectioners' sugar
10 - 2 Tablespoons (30ml) milk or heavy cream
11 - 1/4 teaspoon pure vanilla extract

# Instructions:

01 - Pulse pistachios in a food processor until small crumbs form. You need 3/4 cup of very finely chopped pistachios. Set aside.
02 - Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the confectioners' sugar, vanilla extract, and almond extract, then beat on medium-high speed until combined. Add the flour, 3/4 cup pistachio crumbs, and food coloring (if using) and beat on medium-high speed until combined. The dough may not come together at first, but keep mixing. The cookie dough will be thick.
03 - Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days. (If chilling for 2+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls.)
04 - Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
05 - Roll the cookie dough into balls, about 1 Tablespoon of dough each, and place dough balls 2 inches apart on the baking sheets. If the cookie dough is too crumbly, keep rolling and working it with your hands. Bake the cookies until lightly browned on the bottom edges and just barely browned on top, about 14-15 minutes.
06 - Allow the cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack. Make sure cookies are cool to the touch before dipping in icing.
07 - Slice the butter into pieces and place in a light-colored skillet. Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-6 minutes, the butter will begin browning and you'll notice lightly browned specks begin to form and a nutty aroma. Once browned, remove from heat immediately and allow to cool for 5 minutes.
08 - After 5 minutes, whisk in the rest of the icing ingredients until smooth. Add more confectioners' sugar for a thicker texture, if desired. Likewise, add more milk to thin out if needed.
09 - Dip cookies in icing or drizzle on top. If coated lightly, the icing will set after 1-2 hours.

# Notes:

01 - Adapted from snowball cookies, these soft and crumbly pistachio cookies are made from REAL pistachios and topped with brown butter icing.
02 - The cookie dough is made from 6 easy ingredients and requires just 1 mixing bowl.
03 - Only use 3/4 cup pistachios in the cookie dough because any more will make the cookies too crumbly.

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