Please picky eaters by substituting almonds or hazelnuts for the pistachios. Plan-ahead tip: The dough can be prepared through step 2 and stored in the refrigerator, tightly wrapped, for up to two days. The baked cookies can be stored in an airtight container for up to a week or in the freezer for up to a month (thaw at room temperature before serving).  

 

Prep Time: 12 minutes plus 15 minutes for chilling, cook time: 17 to 20 minutes, servings: 32 cookies
Ingredients
1 stick unsalted butter, softened
1/2 teaspoon pure vanilla extract
1/2 cup plus 1 tablespoon confectioners’ sugar, sifted 
1 extra-large egg yolk 
1 1/4 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup shelled pistachios, finely chopped
2 tablespoons raw sugar 
Directions
1. Beat together butter, vanilla and confectioners’ sugar until light and fluffy. Add egg yolk and beat until combined. 
2. Meanwhile, let kids sift flour, baking powder and salt into a medium bowl. Gradually add flour mixture to butter-and-egg mixture, beating with an electric mixer on slow speed. Add pistachios and beat on medium speed until just 
combined. Kids can shape dough into a ball and then wrap in plastic wrap. Chill until firm, about 15 minutes. (If you’ve made the dough in advance, let stand at room temperature a few minutes for easier rolling.) 
3. Heat oven to 325F. Line 2 or 3 baking sheets with parchment paper. Divide chilled dough in half. On a lightly floured surface, let kids roll each piece of dough to 1/4 inch thick. Help kids use a cookie cutter dipped in flour to cut out shapes; transfer cut cookies to prepared baking sheets. Kids can sprinkle tops with raw sugar. 
4. Bake 17 to 20 minutes, until edges are golden. Cool on baking sheet 5 minutes; transfer to wire rack and cool completely.

Prep Time: 12 minutes plus 15 minutes for chilling, cook time: 17 to 20 minutes, servings: 32 cookies

Ingredients

1 stick unsalted butter, softened

1/2 teaspoon pure vanilla extract

1/2 cup plus 1 tablespoon confectioners’ sugar, sifted 

1 extra-large egg yolk 

1 1/4 cups flour

1/4 teaspoon baking powder

1/4 teaspoon salt

3/4 cup shelled pistachios, finely chopped

2 tablespoons raw sugar 

Directions

1. Beat together butter, vanilla and confectioners’ sugar until light and fluffy. Add egg yolk and beat until combined. 

2. Meanwhile, let kids sift flour, baking powder and salt into a medium bowl. Gradually add flour mixture to butter-and-egg mixture, beating with an electric mixer on slow speed. Add pistachios and beat on medium speed until just 

combined. Kids can shape dough into a ball and then wrap in plastic wrap. Chill until firm, about 15 minutes. (If you’ve made the dough in advance, let stand at room temperature a few minutes for easier rolling.) 

3. Heat oven to 325F. Line 2 or 3 baking sheets with parchment paper. Divide chilled dough in half. On a lightly floured surface, let kids roll each piece of dough to 1/4 inch thick. Help kids use a cookie cutter dipped in flour to cut out shapes; transfer cut cookies to prepared baking sheets. Kids can sprinkle tops with raw sugar. 

4. Bake 17 to 20 minutes, until edges are golden. Cool on baking sheet 5 minutes; transfer to wire rack and cool completely.

Recipe adapted from baking aficionado Linda Collister's Holiday Cookies and Other Festive Treats. Collister’s collection of international recipes like Lebkuchen, a chocolate-coated, spice-scented meringue from Germany, and Pistachio Sablés, a traditional French shortbread, offers delicious multicultural ways to share the season with loved ones. Published by Ryland Peters & Small, copyright © 2008.