Gluten Free Pistachio Crescents (Pistachio Sandies and Pistachio Wedding Cookies)
These twist on the traditional cookie are made with pistachios that give their signature taste and slightly green hue. These tender, crumbly cookies are such a treat!
Ingredients
- 16 tbsp unsalted butter softened
- 2 cups King Arthur Measure for Measure Gluten Free All Purpose Flour Substitute divded
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1-2 tbsp water
- 1 cup roasted pistachios chopped or crushed
- 1 cup powdered sugar
Instructions
- In a large bowl or stand mixer, beat butter on medium speed until creamy, 1-2 minutes. Then add in the sugar, vanilla, 1 tbsp water and half of the flour and mix until incorporated. Then add in the remaining flour and add water if needed to combine. Stir in pistachios.
- Shape dough by hand into approximately 2 1/2 inch long crescent shapes. Alternatively, dough can be shaped into balls about the size of a ping pong ball. Place onto parchment lined baking sheets and bake for 20 minutes at 325F.
- Let cookies cool for 5 minutes until cool enough to touch but still warm. In a large bowl or plastic bag, 3-4 cookies at a time, toss with powdered sugar until well covered. Shake off excess and let cookies completely cool on a rack. Store in air tight container for up to a week.
Tried this recipe?Let us know how it was!