No ImageSlice-and-Bake Pistachio Butter Cookies

Did you make it? Rate it!

  1. Fatima

    I tried these cookies. They where divine! Thank you for sharing this recipe. The only thing i would change next time is to use less sugar. 1/2 cup is perfect for me.

  2. Ramneek Bajwa

    I made your recipe and added 1/4 tsp nutmeg powder and cardamom powder in it.i also used 2 tbsp of milk to make dough. The cookies turned out great.Thank you

  3. Andrea

    I tried these and the flour, butter, etc. did not meld into a recognizable dough, but was just flaky flour. It was not my butter, which was room temperature and I also did the 15 wait between processing. After checking for similar recipes, I discovered the others used more butter. I increased the butter in your recipe to two sticks (8 oz) (consistent with the other recipes) and the dough turned out perfectly AND the nuts stuck to the dough.

    Show Replies (1)
  4. Elise Bauer

    Hi Sheryl,
    I made the almond version of these cookies and I love them! So simple. I think one trick to making sure they work is to really finely mince up the nuts. I chopped mine in a mini-chopper, which worked fine, but I could have chopped them even more. Also, once the logs were wrapped in plastic, I pressed the nuts in even more. That helped too. Now I want to make them with pistachios!

  5. Tasha Oard

    How would these turn out with roasted, salted pistachios?

    Show Replies (1)
View More