Pistachio Cookies

Rich and buttery cookies with the flavor and crunch of pistachios.I simply love this light green cookies which is a perfect tea time cookie. As a variation to this you can use almond meal and a splash of Amaretto (Italian almond liqueur) to make flavorful almond cookies. Try this,you will surely love it.

Ingredients
All purpose flour-2 cups
Baking powder- 2 tsp
Salt- 1/2 tsp
Sugar- 3/4 cup
Egg- 1 egg + one egg white
Pistachio instant pudding mix- 2 tsp
(This is optional or you can add a few drops of permitted green food color)
Powdered pistachio- 1/2 cup
( use food processor to make a course meal)
Cold Unsalted Butter- 1 stick
Chopped pistachio- 1/3 cup
Vanilla essence- 1 tsp

Sift flours,baking powder, powdered pistachio,pudding mix and salt into a bowl. You can slightly toast pistachios and make a coarse powder using a food processor.
Using a stand mixer or a hand mixer cream butter and sugar till it is pale yellow, smooth and lump free. Add vanilla extract and mix well. Scrap down the sides and add egg and egg white and beat in low speed for 15- 20 seconds or till it is fully incorporated. Do not over beat.
Add in the flour mixture and mix till it is incorporated, wrap in plastic film and refrigerate for 30 minutes
Preheat the oven to 350 degree F. Line two baking sheets with parchment paper.
Flour you hand,pinch small portions of the dough and make small one inch balls and press some chopped pistachios on top.Place in baking sheets and giving one to two inch space between each cookie dough. Bake for 10- 12 minutes or until slight golden around the edges. Transfer to cooling racks and allow to cool down completely. Serve with milk or a cup of tea.