pistachio cookies

The last time that I used pistachios in my baking, my fingers were sore after cracking open numerous pistachios.

This time, Da and I went hunting for raw pistachio meat (that is, pistachios whose shells have been removed). We found them in a specialty baking shop near the Haig Road market. We nearly missed them because they were displayed in the refrigerator whereas we headed straight for the nuts section.

INGREDIENTS

1 tsp salt
2 1/4 cups plain flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
125g butter (softened)
1 1/4 cups castor sugar
1 tsp vanilla essence
2 eggs
1/2 cup ground peanuts
1 cup raw pistachio meat

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Sift the salt, plain flour, bicarbonate of soda and ground cinnamon in a bowl. Set aside.

3. Cream the butter and castor sugar in a bowl using an electric mixer until light and fluffy.

4. Add the vanilla essence and ground peanuts and mix well.

5. Add the eggs, 1 at a time, beating well with each addition.

6. Stir in the pistachio meat.

7. Fold in the flour mixture using a wooden spatula and mix well.

8. Drop by teaspoonful onto a baking tray that has been lined with baking paper.

9. Bake for 15 minutes or until the cookies are golden brown.

10. Let the cookies cool thoroughly before storing them in an air-tight container.