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seasonal recipe

Recipe for pistachio butter cookies

Karoline Boehm Goodnick for The Boston Globe

Makes about 2½ dozen

A little confection — buttery, moist, and nut-flecked — is necessary to accompany winter fruit salad, or plump oranges or clementines. The dough is formed into large buttons, baked, then while still warm, covered in confectioners’ sugar.

cups flour
½teaspoon baking powder
¼teaspoon cream of tartar
teaspoon salt
1cup (2 sticks) butter, melted and cooled
¼cup confectioners’ sugar
3tablespoons granulated sugar
2teaspoons vanilla extract
1cup shelled pistachios, very finely chopped
Extra confectioners’ sugar on a deep plate (for sprinkling)

1. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.

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2. In a bowl, whisk the flour, baking powder, cream of tartar, and salt.

3. In another bowl, stir the butter, ¼ cup confectioners’ sugar, and granulated sugar until well mixed. Blend in the vanilla and pistachios. Stir in the flour mixture, half at a time, mixing to form a firm, moist dough.

4. With your hands, roll tablespoons of dough into balls. Set them on the baking sheets about 1½ inches apart.

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5. Bake the cookies for 15 minutes, or until they are pale golden on the bottom. Carefully transfer the cookies on the parchment sheets to wire racks. Cool for 5 minutes.

6. Carefully roll the warm cookies in the confectioners’ sugar. Set the cookies on the parchment and let them sit for 25 minutes. Dredge the cookies again in the confectioners’ sugar. Leave to cool completely.

Lisa Yockelson

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