Ingredients
Equipment
Method
Step-by-Step Instructions for Pistachio Lace Cookies
- Finely chop or pulse the pistachios in a food processor until coarse.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Melt the unsalted butter over medium heat until golden brown and nutty.
- Mix the warm butter with dark brown sugar, heavy cream, and vanilla extract until smooth.
- Combine the warm butter mixture with the flour and pistachio mix until fully combined.
- Drop rounded mounds of dough onto prepared baking sheets, spacing them 3 inches apart.
- Bake for 7-8 minutes until the edges are lightly browned and centers are soft.
- Cool on the baking sheets briefly, then transfer to a wire rack to cool completely.
- Serve and enjoy these delicate treats!
Nutrition
Notes
Store in an airtight container at room temperature for up to 3 days. Freeze for up to 2 months, layering with parchment paper to prevent sticking. Reheat in the oven at 350°F for 5 minutes to restore crispness.