These cookies are chocked full of nuts-almonds and pistachios, topped with a pistachio half, then rolled in powdered sugar for the final step.
Ingredients: 1/2 cup almonds, toasted, 3/4 cup butter, softened, 1/3 cup granulated sugar, 1 tablespoon water, 1 teaspoon vanilla, 1 1/2 cups all-purpose flour, 1/2 cup finely chopped pistachio nuts, halved pistachio nuts (optional), sifted powdered sugar.
Instructions: Place toasted almonds in a blender or food processor and process until finely ground; set aside.
Preheat oven to 325 degrees. In a medium mixing bowl, beat butter; add sugar and continue beating. Mix in water and vanilla until combined. Gradually add flour, then almonds and chopped pistachios.
Roll dough into 1-inch balls and place on ungreased baking sheets about 1 1/2 inches apart. Place a pistachio half in center of each cookie, if desired. Bake in preheated 325 degree oven 15-17 minutes or until bottoms are lightly browned. Transfer cookies to wire racks to cool completely.
Roll cooled cookies in small bowl of powdered sugar.
Makes about 4 dozen balls.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.
Cookies Rule!!!
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