In a food processor pulse the pistachios for 20 seconds. Remove a small amount of pistachios to place on top of the cookie dough. Now continue to pulse the remaining pistachios until the represent crumbs.
In a mixer with a whisk attachment add butter and egg then whip on medium high for 1-2 minutes. Now add vanilla extract then slowly add one tablespoon at a time of the butter until all butter is added on medium speed.
Sift together the flour and baking powder. Now add this to the mixer on medium along with the crumbed pistachios to combine.
Remove cookie dough from mixer and refrigerate for 20 minutes. Scoop cookie dough in sheet pan about the size of a silver dollar. Press the reserved pistachio nuts on top of each cookie.
Bake in oven for about ten minutes. Remove from oven when lightly browned. Gently lift the cookies onto a wire cooling rack. Let cool for 10 minutes. Sprinkle with powdered sugar and serve.
Ingredients
1 cup Roma® All-Purpose Flour
1 tsp. Heritage Ovens® baking powder
1 ea. Nature's Best Dairy® Egg(s)
1/2 cup West Creek® Sugar, Granulated
1 tsp. Magellan® Pure Vanilla Extract
1 cup pistachios, shelled
1/4 lb. Nature's Best Dairy® Butter, Unsalted, cubed at room temperature
