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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.

    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.

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

    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