PISTACHIO SUGAR COOKIES, THE UZBEK WAY

I am absolutely in love with this recipe, which I adapted from past adventures to incorporate pistachio flour to the party. It is hard for me to pick a favorite cutout sugar cookie recipe, but this is a very strong contender. Plus, it has the advantage of keeping the shape for patterns from molds, rolling pins, and…. a bread stamp! Yes, this post joins bread with cookies, by using the Uzbek stamp to create a design. I tell you, I am over the moon with these! To see the bread stamp used for its intended purpose, visit this old post of mine by clicking here.

PISTACHIO SUGAR COOKIES
(from The Bewitching Kitchen)

150 g butter, room temperature
90 g powdered sugar
1 g salt
1 egg (45 to 50g)
30 g pistachio flour
250 g all purpose-flour
1/2 tsp pistachio bakery emulsion (I used this one from LorAnn)
1/2 tsp vanilla extract

Cut the butter in small pieces, add to the bowl of a Kitchen Aid type mixer with the sugar and salt. Mix on medium-speed until creamy and light.

In a small bowl, whisk the egg with the flavor emulsions. Add to the creamed sugar in low speed, in three additions. Scrape the sides of the bowl with a spatula to make sure everything is mixing homogeneously. Once the butter and egg are mixed, add the flours. Mix on low speed until it starts to form a dough, remove from the bowl and gently knead by hand until smooth.

Form a disc and refrigerate for 30 minutes. Roll the dough, cut cookies and gently press with the Uzbek stamp tool dipped in flour to prevent it to stick to the dough. Depending on how soft your dough is, you might need to brush a little flour on top before pressing the design.

Freeze the cut and stamped cookies for 10 to 15 minutes before baking at 325F until it starts to get dark on the edges. Fifteen to twenty minutes, depending on your oven. Remove to a cooling rack and paint once the cookies are at room temperature.

ENJOY!

to print the recipe, click here

Comments: Take a look at that speckled dough! The pistachio flour adds wonderful taste and texture to the cookies. Please give it a try. Cookies will be great even baked without any adornment. Of course, if you sandwich them with some lemon buttercream or a pistachio ganache, I won’t hold any of it against you.

For more ideas on how to paint them, and details on the Uzbek stamp, please visit my cookie blog with a click here.

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9 thoughts on “PISTACHIO SUGAR COOKIES, THE UZBEK WAY

  1. Pistachio is one of my all time favorite baked goods flavors, so this is a definite must-try for me. Thanks for posting it, Sally! I just put the LorAnn emulsion in my Amazon cart and will order it when I fill it with enough sock garters and lamp finials to qualify for free shipping. Can’t wait! (Although the reviews were weird – either 5 stars or 1, hardly anything in between. Did you see that? Some people loved the stuff, others said it was the cooking equivalent of the Chernobyl disaster. Weird, I say!)

    Your handiwork with the finishing was once again beyond reproach, but I’ll be damned if I have either the skill or patience to sit and apply an array of colors individually to each cookie with a 3-hair paint brush. Don’t you get hungry?? I’d use a house painter’s roller, myself. One swipe and the whole batch is an evenly coated fetching shade of puce, or whatever the In Hue is these days. Either way it’s in my mouth a helluva lot faster that way, and you can color me happy when that happens 🙂

    Liked by 1 person

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