Raspberry Pistachio Cookies

Raspberry pistachio cookies

1. 1

   Prepare two baking pans with parchment paper.

2. 2

   Using an electric hand mixer, cream the room temperature butter with both the granulated and brown sugars for a few minutes until the mixture becomes light and fluffy.

3. 3

   Add the room temperature egg and vanilla, and mix until combined.

4. 4

   In a food processor, process the smaller portion of pistachios with the flour until finely ground. Whisk together the pistachio-flour mixture, salt, and baking soda. Fold it into the wet ingredients using a spatula until just combined.

5. 5

   Fold in the chopped pistachios and raspberries (carefully), saving a handful to top the cookies.

6. 6

   Using an ice cream scooper, divide the dough into 10-12 equal balls and place them on the parchment-lined baking sheets, leaving space for the cookies to spread. I recommend baking 5-6 cookies per sheet. Chill the dough for an hour before baking.

7. 7

   After chilling, bake the cookies at 175°C / 350°F for 16-18 minutes. Start by baking for 12 minutes, then top the cookies with the reserved raspberries and pistachios. Continue baking until the edges are golden and the center is set, but avoid overbaking.

8. 8

   Let the cookies rest for a few minutes, then carefully remove them from the parchment and cool on a rack. The cookies will firm up as they cool.

9. 9

   Store the cookies at room temperature for up to 2 days or in the refrigerator for up to 5 days.