Pistachio Butter Blossom Cookies
Soft pistachio butter cookies rolled in sugar and topped with a chocolate kiss.
Equipment
- Mixing bowls
- Stand mixer or hand mixer
- small cookie scoop (1 tablespoon)
- Baking Sheets
- Parchment Paper
- Wire Rack
- Measuring cups and spoons
Ingredients
Ingredients
- 1 1/2 cups/190 gall-purpose flour
- 1/2 cup/60 gpistachio flour or very finely ground pistachios*
- 1/2 teaspoonfine sea salt
- 1/4 teaspoonbaking soda
- 1/4 teaspoonbaking powder
- 1/2 cup/113 g 1 stick unsalted butter, at room temperature
- 1/2 cup/100 ggranulated sugar plus more for rolling
- 1/4 cup/52 gpacked light brown sugar
- 1 large egg at room temperature
- 1/2 cup/128 gpistachio butter at room temperature
- 1 teaspoonvanilla extract
- 1/2 teaspoonpistachio extract optional (can replace with1/4 teaspoonalmond extract)
- 40 chocolate kisses or other similar candy, unwrapped (I prefer dark but milk chocolate works too)
Instructions
Instructions
- Whisk together the all-purpose flour, pistachio flour, fine sea salt, baking soda, and baking powder in a medium bowl; set aside.
- In a mixing bowl or the bowl of a stand mixer, cream the room-temperature unsalted butter with the granulated sugar and packed light brown sugar on medium speed for 2 to 3 minutes, until the mixture lightens slightly in color and is no longer clumpy. Scrape down the sides of the bowl as needed.
- Add the pistachio butter and beat on medium speed until the mixture is smooth, scraping the bowl as needed.
- Add the large egg, vanilla extract, and the optional pistachio extract (or 1/4 teaspoon almond extract if substituting). Mix until fully incorporated.
- Add the dry ingredients to the wet ingredients and mix until incorporated and no streaks of dry flour remain, scraping the bowl to ensure the dough is evenly mixed.
- Lightly cover the dough and chill in the refrigerator for 20 to 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Using a small cookie scoop (about 1 tablespoon, or ~15–17 g of dough per ball), portion the dough, roll each portion into a smooth ball, then roll each ball in additional granulated sugar to coat.
- Arrange the sugared dough balls on the prepared baking sheets, leaving 1–2 inches of space between cookies.
- Bake for 9 to 10 minutes, until the tops are puffed and slightly crackled. If your chocolate kisses are still wrapped, unwrap them while the cookies bake.
- Remove the cookies from the oven and, working quickly while the cookies are still hot and soft, press one unwrapped chocolate kiss into the center of each cookie.
- Return the cookies to the oven and bake an additional 1 to 2 minutes, until the bottom edges just start to turn golden brown.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 10 minutes, then transfer the cookies to a wire rack to cool completely.
- Store cooled cookies in an airtight container in the refrigerator for up to 5 days.
Notes
If using whole pistachios, pulse in a food processor with some of the flour to keep the pistachio from clumping or starting to turn into butter.
I usedWilbur semisweet chocolate budsin place of kisses, but regular Hershey’s kisses work here too. The dark ones taste better in my opinion, but are much meltier and will not keep their shape as well as the classic ones.
I usedWilbur semisweet chocolate budsin place of kisses, but regular Hershey’s kisses work here too. The dark ones taste better in my opinion, but are much meltier and will not keep their shape as well as the classic ones.