Name: Pistachio Sables
Yield: Makes about 35 Cookies
Ingredients: 1 cup (8 oz/250 g) unsalted butter, at room temperature; White sanding sugar for sprinkling; ¼ teaspoon salt; 1 large egg white; 2 cups (10 oz/315 g) all-purpose flour, plus more for dusting; Green food coloring (optional); 1 cup (4 oz/125 g) confectioner’s sugar; ½ cup (2 oz/60 g) pistachios, coarsely chopped

Preparation info

Makes about
35
Cookies

Difficulty
Medium

Appears in

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.

Ingredients

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

Cookies
Vegetarian

Method

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

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Ingredients

Method

Part of