PISTACHIO-WALNUT COOKIES

Pistachio-Walnut Cookies image

I've had this cookie in my rotation for many years, and it never fails to please. I prefer pistachio nuts and black walnuts for sprinkling over the cookie cutouts, but it's fine to use whatever nut you prefer.-Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 4 dozen.

Number Of Ingredients 13

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Ingredients

3/4 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
TOPPINGS:
1 large egg white
1 teaspoon water
2/3 cup chopped pistachios
2/3 cup chopped black walnuts
Melted dark chocolate chips, optional

Steps:

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and nutmeg; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk. Cover and refrigerate 2 hours or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. flower-shaped cookie cutter. Using a floured 1-in. flower-shaped cookie cutter, cut and remove the center of each. Reroll removed centers and scraps. Place cookies 1 in. apart on greased baking sheets., In a small bowl, whisk egg white and water until blended; brush lightly over tops. Sprinkle with pistachios and walnuts., Bake 8-10 minutes or until edges are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., If desired, drizzle tops with melted chocolate. Let stand until set.

Nutrition Facts : Calories 79 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 48mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.