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Pistachio Nut cookies

  Pistachio Nut cookies By Cynthia Bergsbaken Adapted and changed the  Peanut Butter cookies recipe  from Betty Crocker cookbook 1972. Makes about 43, 2–3-inch cookies. Cookies are crisp on outside and tender in the inside.   Recipe 1/2c. soft butter 1/2 c. Pistachio nut butter 3/4 c. white granulated sugar 1egg 1 1/2 teaspoon Almond flavoring 1 1/4 c. white all-purpose flour ¾ teaspoon soda ½ teaspoon of baking powder   To make your own Pistachio nut butter , I used salted/ roasted Pistachio nuts.   That is all I had, so I used them.   Best is to use raw, unsalted Pistachios. ·        To use salted/roasted Pistachios, I first shelled the nuts. ·        I took about ½-3/4 cup of nuts, and I rinsed off the salt under water. ·        I then took the nuts and placed them in about a cup of water in a pot. ·        I brought water to a boil, and I let boil for 1-3 minutes.   This will loosen the brown nut coating.   (Note, you do not have to remove th

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