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Pistachio Crisps

Read Reviews (8)

"If you're not a pistachio lover, you can substitute your favorite nuts in these cookies." — Gertrude

Ingredients Edit and Save

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Original recipe makes 6 dozen Change Servings

1 cup butter, softened
2 teaspoons vanilla extract
1/2 cup sifted confectioners' sugar

1/8 teaspoon salt
2 cups chopped pistachio nuts
1 1/2 cups sifted all-purpose flour

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Directions

Preheat oven to 325 degrees F (165 degrees C).
Cream together the butter and salt while slowly adding the powdered sugar. Add the nuts, vanilla and flour and mix until well blended.
On a lightly floured surface, roll out dough in the shape of logs about 1/2 inch in diameter. Cut into 1 1/2 inch pieces and bake for 15 to 18 minutes.
Roll cookies in powdered sugar when they are still warm. Let cool on wire racks.

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Reviews More Reviews

Most Helpful Positive Review

Dec 01, 2002

crispy, easy and quick. note to the wise: a pinch of grounded cloves really means a pinch of grounded cloves.

—SISTA_SLIM

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Most Helpful Critical Review

Jun 09, 2007

I love pistachios so I thought I would like this recipe. However as stated by other reviews I found this dough sticky and there were way to many nuts in them. More of a shortbread consistency which I also love,but these were just not for me.

—Susy

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9 Ratings

Mar 13, 2003

Okay, maybe I didn't know what to expect from these, but I thought they would be a little more cookie-like. Mine turned out very crumbly (maybe the flour I put on my hands to keep them from sticking to me!) and tasted entirely like pistachios. I really like pistachios, but still I would've preferred more of a pistachio-laced cookie than a ball of baked pistachios. Maybe I did something wrong. I thought it was a waste of good nuts.

—JENHARVHOL

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Nov 13, 2002

This recipe turned out to be tasty enough, but I do think the name is misleading. These are not "crisps" at all - they turned out to be rich, dense, almost bread-like....kind of a tea cookie. My husband & I were expecting thin, crunchy, crisp, sweet. Also, I found it much easier to form individual cookies than roll out this STICKY dough.

—CATHERICE

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Apr 14, 2011

These should be renamed to Pistachio Crumbles. I made half the recipe and I'm glad I did. They taste alright.

—JShackleford

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Jul 24, 2008

I reduced the amount of nuts(still a lot!), formed individual cookies, and cooked a bit longer to make "Crisp" -ier. The resulting product was a dry and crumbly but delicious cookie that would go well with milk or tea. Will make again surely.

—WifeyB

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Oct 21, 2012

My wife made these for a neighborhood gathering. Everyone loved them, and several asked for the recipe.I almost talked her out of making these little jewels due to the average reviews. That would have been a mistake. I can't believe that one person actually criticized this recipe 'cause they tasted way too much like pistachios,. Make sure you give these a fare chance.

—thbsrc

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Apr 14, 2009

This recipe ingreidents were great but however like others The dough was sticky and kept cracking up on the sides. I just put the dough together and cooked it on the stove and put it into crumbs. My family loved it(even in crumb form). I had to cook this again to make my family satisified.

—thecooker

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Nutrition

Calories
56 kcal
3%

Carbohydrates
3.8 g
1%

Cholesterol
7 mg
2%

Fat
4.2 g
6%

Fiber
0.4 g
2%

Protein
1.1 g
2%

Sodium
37 mg
1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pistachio Crisps

Serving Size: 1/72 of a recipe
Servings Per Recipe: 72
Amount Per Serving
Calories: 56
Calories from Fat: 38

% Daily Value *
Total Fat 4.2g 6 %
Saturated Fat 1.8g 9 %
Cholesterol 7mg 2 %
Sodium 37mg 1 %
Potassium 41mg 1 %
Total Carbohydrates 3.8g 1 %
Dietary Fiber 0.4g 2 %
Protein 1.1g 2 %
Sugars 1.2g
Vitamin A 2 %
Vitamin C < 1 %
Calcium < 1 %
Iron 3 %
Thiamin 5 %
Niacin 3 %
Vitamin B6 3 %
Magnesium 2 %
Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.