PISTACHIO BROWN BUTTER COOKIES

Pistachio Brown Butter Cookies image

These pistachio brown butter cookies are a simple showstopper! They literally melt in your mouth. You can find the shelled, salted pistachios at the store. -Stephanie Sutphin, Radford, Virginia

Provided by Taste of Home

Time 1h15m

Yield 6 dozen.

Number Of Ingredients 9

Ingredients

1 cup butter, cubed
6 bay leaves
3 cups confectioners' sugar, divided
2 large egg yolks, room temperature
2 teaspoons vanilla extract, divided
1-1/2 cups all-purpose flour
3/4 cup pistachios, toasted and finely chopped, divided
2 tablespoons water
1 teaspoon flaky sea salt, such as Maldon

Steps:

In a small heavy saucepan, melt butter over medium heat. Add bay leaves; heat until golden brown, 5-7 minutes, stirring constantly. Remove from heat. Transfer to a large bowl; discard bay leaves. Cool completely until butter is solid., Add 1 cup confectioners' sugar to butter; cream until light and fluffy, 5-7 minutes. Beat in egg yolks and 1 teaspoon vanilla. Gradually beat flour into creamed mixture; stir in 1/2 cup pistachios. Cover and refrigerate until firm enough to roll, about 1 hour., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut into 1-1/2-in. diamonds. Place 2 in. apart on parchment-lined baking sheets. Bake until edges just begin to brown, 12-15 minutes. Remove from pans to wire racks to cool completely., For glaze, mix water, remaining 2 cups confectioners' sugar and 1 teaspoon vanilla; stir until smooth. Dip cookies in glaze, allowing excess to drip off. Place on waxed paper; sprinkle with sea salt and remaining pistachios. Let stand until set. Store in an airtight container.

Nutrition Facts : Calories 61 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 53mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.