Description
Soft, buttery blossom cookies infused with rich pistachio flavor and crowned with a chocolate kiss in the center—an elevated classic with nutty elegance.
Ingredients
1½ cups (190 g) all-purpose flour
½ cup (60 g) pistachio flour, or pistachios finely ground
½ tsp fine sea salt
¼ tsp baking soda
¼ tsp baking powder
½ cup (113 g) unsalted butter, room temperature
½ cup (100 g) granulated sugar, plus extra for rolling
¼ cup (52 g) packed light brown sugar
1 large egg, room temperature
½ cup (128 g) pistachio butter, room temperature
1 tsp vanilla extract
½ tsp pistachio extract (optional; can substitute almond extract)
About 40 chocolate kisses (unwrapped)
Instructions
Preheat oven to 350 °F (175 °C). Line baking sheets with parchment.
Whisk together flour, pistachio flour, salt, baking soda, and baking powder; set aside.
In a mixer, cream butter with both sugars until light and sandy. Mix in pistachio butter until smooth, then beat in egg, vanilla, and optional pistachio extract.
Gradually stir dry ingredients into wet until just combined. Chill dough slightly if too soft.
Scoop tablespoon-sized balls, roll in granulated sugar, and place spaced on baking sheets.
Bake 12 minutes, or until edges set and tops lightly golden.
Immediately press a chocolate kiss into the center of each cookie and allow to cool on the sheet.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
