Pistachio Spritz Cookies Recipe


Makes: About 10 dozen
Skill Level:

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Step 1

Preheat oven to 350°F.

In the bowl of a food processor, process pistachios until finely ground. Remove any pieces too large to fit through the openings of the cookie press discs.

In medium bowl, combine ground pistachios, flour and baking powder. In large bowl, beat butter and sugar with electric mixer on medium-high speed until light and fluffy. Add egg, milk, extracts and icing color; mix well. Gradually add flour to butter mixture, mixing to make a smooth dough. Do not chill.

Place dough into cookie press and press cookies onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned around edges. Remove cookies from cookie sheet; cool on cooling grid.

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Ingredients

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1/2 teaspoon Pure Vanilla Extract, 4 Oz.

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1/2 teaspoon Imitation Almond Extract

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pistachios

1/2 cup pistachios (shelled)

all-purpose flour

3-1/3 cups all-purpose flour

baking powder

1 teaspoon baking powder

butter, softened

1-1/2 cups butter, softened (3 sticks)

granulated sugar

1 cup granulated sugar

egg

1 egg

milk

2 tablespoons milk

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Pistachio Spritz Cookies is rated 4.0 out of 5 by 1.
Rated 4 out of 5 by from Good tasting cookie I tried this recipe exactly as written. The cookies turned out great. But I think it could be improved with a little salt. I assumed the butter specified in the recipe was unsalted. Should I have used salted butter, or add salt? Any suggestions? I’m a beginner with little experience and not sure if it’s common knowledge to add a pinch of salt even if not explicitly stated in the recipe.
Date published: 2017-11-08
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