another idiot question from the resident idiot in the south pacific... are those pistashios chopped? how finely? j.
"John" wrote... Ok. Lois, the cookie lady, has graciously consented to sharing her prized recipe. Here it is:
Lois's Pistachio Cookie Sticks (Makes about 25 cookie sticks)
1/2 Cup (1 stick) butter, softened
2/3 cup of sugar
1 large egg
2 tsp vanilla extract
2 cups unsifted all-purpose flour
1/2 tsp baking powder
1 cup shelled pistachios
2-3 drops of green food coloring
- In a large bowl, with electric mixer on medium speed, beat butter, sugar, egg, vanilla, and food coloring, until well mixed. Reduce mixer speed to low. Gradually beat in 1-1/2 cups flour and baking powder until a soft dough forms. (This may also be done in a food processor)
- With spoon, stir in pistachios and enough of the remaining flour until a very stiff dough forms. If necessary, work with hands. On a sheet of plastic wrap, shape dough into a 8" x 4" rectangle. Wrap in plastic wrap; refrigerate several hours or overnight.
- Heat oven to 350 F. Grease two large baking sheets or coat with a nonstick vegetable cooking spray. Unwrap dough and place on cutting board. With a sharp serrated knife, using a sawing motion, cut chilled dough crosswise into 1/8" wide slices. As each slice is cut, place
1/4" apart on greased baking sheet. If slices fall apart, press pieces back together on baking sheet to reshape dough into sticks.
Bake cookies 8 minutes or until firm and golden. Transfer to wire racks; cool completely. Arrange cookies in a decorative serving bucket or store in airtight container until ready to serve.
These are some of my favorite cookies. Lois takes them to lots of gatherings that she attends with her own interest groups as well as our family gatherings. There are seldom any left over at the end of the get-together. The pale green color adds an extra dimension to these cookies and sets them off from all the others.
John