• Dough log can be chilled up to 5 days or frozen, wrapped in foil as well as plastic wrap, 1 month. If frozen, thaw dough just until it can be sliced.
• Cookies keep, layered between sheets of wax paper or parchment (cookies should not overlap), in an airtight container at room temperature 1 week.
Recipe information
Total Time
5 hr
Yield
Makes about 3 1/2 dozen cookies
Ingredients
Special Equipment
Preparation
Step 1
Pulse pistachios and sugar together in a food processor until nuts are finely chopped (but not ground), then stir together with remaining ingredients in a bowl. Spread dough in a 12-inch-long strip on a large sheet of plastic wrap and, starting with a long side, roll up dough in plastic wrap (dough will be very soft). Chill dough on a baking sheet until firm but still malleable, about 1 hour.
Step 2
Preheat oven to 325°F.
Step 3
Roll dough into a 15- by 1-inch log, using plastic wrap as an aid. Halve log crosswise and chill halves, wrapped in plastic wrap, until firm, about 3 hours.
Step 4
Cut 1 half crosswise into 1/8-inch-thick slices with a serrated knife and arrange about 2 inches apart on 2 parchment-lined large baking sheets. Flatten each cookie into a 1 1/2-inch round with the back of a fork or spoon, dipping fork in water and shaking off excess for each cookie.
Step 5
Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 8 to 10 minutes total. Cool cookies on sheets 5 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets (line sheets with clean parchment).
