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Title: Pistachio Sugar Cookies
Categories: Cookie
Yield: 1 Servings
1/2 | c | Butter |
1 | c | Sugar |
1 | lg | Egg |
1 | ts | Vanilla |
1 1/4 | c | Sifted flour |
1 | ts | Baking powder |
1/4 | ts | Salt |
1/3 | c | Finely chopped pistachios |
The whole kitchen will smell wonderful. These freeze well if tightly wrapped.
In a large bowl, cream butter and sugar until soft and fluffy; beat in egg and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Chill dough thoroughly.
Preheat oven to 375ø. Roll dough out to 1/4-inch thick on lightly floured board. Cut with cookie cutters and arrange on ungreased cookie sheets. Sprinkle chopped pistachios on top; press down lightly.
Bake at 375ø for about 5 minutes or until edges start to brown. Remove to wire racks to cool.
Yield: 3 dozen. Kathleen Stang, freelance food writer, Seattle, WA
Randy Shearer
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