“Quick and easy to make, I split into 2 and left one frozen for later!!”
24 cookies

Ingredients Nutrition


  1. For the dough: Place butter and sugar in the bowl of an electric mixer; beat on medium speed until creamy, about 2 minutes.
  2. Add egg and vanilla; beat 1 minute.
  3. Slowly add flour, beating on medium speed until a stiff dough forms.
  4. Roll out dough on floured surface to a rectangle 3/8-imch thick; wrap in plastic.
  5. Freeze until firm, 15 minutes.
  6. For filling: Place pistachios and sugar in a food processor; process until powdery.
  7. Add egg yolks and 1 Tbs water; process to a smooth paste.
  8. Remove dough from freezer; unwrap.
  9. For the wash: Beat egg with 1 teaspoon water; brush over top of dough.
  10. Press pistachio paste over dough.
  11. Roll dough and filling into a log; wrap tightly in plastic wrap, foil, or parchment paper.
  12. Freeze until very firm 1 hour or overnight.
  13. Heat oven to 350°F.
  14. Remove dough from freezer; unwrap.
  15. Slice rolled dough into 3/8-inch thick slices.
  16. Bake on cookie sheet until edges are golden brown, about 12 minutes.

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