Pistachio Brown-Sugar Cookies and Busy Bees

 

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I love the buttery, almost lemony, flavor of pistachios, and when I saw this recipe for Pistachio Brown-Sugar Cookies, I had to try. The recipe comes from a book called “Gourmet’s Casual Entertaining.” The cookies are unremarkable in appearance, being flat, brown and round, and bumpy with chopped pistachios. But they are incredibly crunchy, buttery and nutty, and will make the pistachio lovers of your acquaintance very happy!

Pistachio Brown-Sugar Cookies

1-1/2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks (one cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg yolk
1 teaspoon vanilla
1 cup salted pistachios, shelled and chopped

Preheat oven to 350 degrees, and line a baking sheet with parchment paper.

Sift together the flour, baking powder and salt, and set aside. Cream the softened butter with the brown sugar until light and fluffy. Then beat in the egg yolk and vanilla. Stir in the flour mixture, and then the chopped pistachios.

Drop by tablespoons (I used a small cookie scoop) 3 inches apart onto prepared baking sheet. Bake for about 10 to 12 minutes. The bottoms and edges will be golden brown. Allow to cool and firm up for a few minutes on the baking sheet, and then transfer to racks to cool.

Baking notes: The only slightly difficult thing about making these cookies is shelling the pistachios and chopping them. I purchased a one pound bag of roasted and salted pistachios and didn’t quite use a half of the bag. Different grocery stores may offer different quantities of nuts. My estimate is that I used about 6 ounces of nuts in the shell to end up with about one cup of chopped nuts. I made these cookies on a warm day, and when the dough was mixed, I put it into the refrigerator to firm up for about one half hour.

The other day, I was weeding in our side garden when I heard soft, low buzzing, and noticed bees steadily flying amidst the flowers of the nearby Ballerina rose. (If you have trouble with roses, by the way, Ballerina is a good one to try. It’s tough, doesn’t attract Japanese beetles, and can take a bit of shade.) Seeing the bees, I ran for my camera and took these photos. Hope you enjoy!

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Flying bee.
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Falling in head first bee.

Lastly, just a robin, but one of noble demeanor! May he brighten your day as he has brightened mine. Peace, Fran

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2 thoughts on “Pistachio Brown-Sugar Cookies and Busy Bees

  1. The cookie? Yum yum yum. The bees in the roses, relaxing and reassuring that all is OK. Then Fran, “just a robin?”The native thrushes are beloved by all (most?), and your sharp image here of a robin taking a breather is nice, very nice. Good all.

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