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
