INGREDIENTS

½ cup shelled pistachios, toasted

1 stick unsalted butter, at room temperature

¾ cup granulated sugar

1 egg

1½ teaspoons pure vanilla extract

1 cup all-purpose flour …* Here is where I use Gluten free mix..I like Trade Joe’s kind.

1 teaspoon kosher salt

½ teaspoon baking soda

Turbinado sugar, for garnish

Thank you Pure Wow recipes!

DIRECTIONS
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. In a food processor, pulse the toasted pistachios until they are finely chopped. (Some will be flour-like in consistency, but there will still be some pea-sized pieces.)

3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until the mixture is light and fluffy, 4 to 5 minutes. Add the egg and vanilla extract and beat until combined.

4. Add the ground pistachios, flour, salt and baking soda. Mix until the ingredients are fully incorporated, 1 to 2 minutes.

5. Scoop rounded tablespoons of cookie dough onto the prepared baking sheets. Press the dough lightly with your hands to flatten, then garnish each cookie with 1 teaspoon turbinado sugar.

6. Bake until the cookies are golden on the edges, 7 to 9 minutes. Transfer the cookies to a wire rack to cool. The cookies will keep in an airtight container at room temperature for up to a week.