Pistachio Sables


Preparation info

  • Makes about


    • Difficulty


Appears in

The Art of the Cookie

The Art of the Cookie

By Shelly Kaldunski

Published 2011

  • About

These tender, buttery cookies can be made up to 1 month in advance and frozen. For a variation, omit the pistachios and add 2 tablespoons molasses after the butter and sugar are combined.


  • 2 cups (10 oz/315 g) all-purpose flour, plus more for dusting
  • ¼


  1. In a bowl, whisk together the 2 cups flour and the salt. In a large bowl, using an electric mixer on medium-high speed, beat together the butter and confectioner’s sugar until light and fluffy, 2–3 minutes. Add the egg white and beat on low speed until completely incorporated. Beating on low speed, slowly add the flour mixture and continue to beat until almost incorporat