Last week, Stacy Adimando visited the Brooklyn Kitchen in... well, Brooklyn, for a cookie making demo.
During her demo she whipped a tasty batch of pistachio butter cookies, and taught everyone how to melt chocolate and dip espresso shortbread.
Stacy's little sister came along to the event, and snapped up a bunch of photos for us. Take a look at the pictures on our Flickr page, or just read on. I've posted her delicious pistachio butter cookie recipe, as well as a Flickr slideshow below.
Pistachio Butter Cookies
Preheat oven to 350 degrees. Makes 2 1/2 dozen cookies.
1 cup raw unsalted pistachios
2 tablespoons olive or pistachio oil
1/2 cup unsalted butter, softened
3/4 cup sugar
1/2 cup firmly packed, brown sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
Sugar, for rolling (optional)
1. Make the luscious pistachio butter: Grind the pistachios in the food processor until a fine meal forms. Then slowly drizzle in the oil with the motor running until it becomes a paste. It won’t be completely smooth. That’s okay.
2. Beat the pistachio butter and the regular butter together until they look smooth, then add both sugars and continue beating until fluffy. Add the egg and mix to incorporate, then pour in the vanilla and mix again.
3. Stir together the flour, baking soda, baking powder, and salt in a bowl.
4. Add it into the pistachio mixture a third at a time, pausing to let each batch incorporate before adding the next.
5. Scoop out tablespoon-sized balls onto parchment-paper-lined cookie sheets at least 2 inches apart. Bake for 9 to 11 minutes, just until you start to see hints of golden. The cookies will look puffy when you first take them out, but they’ll flatten and get nice and craggly as they cool.