Pistachio Butter Cookies

Pistachio Butter Cookies (Adapted from the LA Times)

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 3/4 cups raw, shelled and unsalted pistachios, finely ground in a food processor
24 tablespoons unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg

Preheat oven to 350

In a medium bowl, whisk together flour, salt, baking powder and ground pistachios until thoroughly incorporated.

In a large mixing bowl, cream together butter and sugar until light and fluffy. Add vanilla and egg, beating until completely combined. Add the dry ingredients and mix just until combined.

Fill a large sturdy pastry bag, fitted with a round or star tip, with the dough and pipe into small rosettes onto baking sheets lined with parchment paper.

Bake until lightly golden and just lightly browned around the edges, about 12-15 minutes. Remove and place on a wire rack to cool completely.

Makes about 6-7 dozen cookies.

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