Coconut Pistachio Cookies Draft

Name: Coconut Pistachio Cookies
Cook time: 15 min
Total time: 1 h 15 min
Ingredients: 11½ oz butter (325 g); 1¼ cups powdered sugar (150 g); 1 large egg (55 g); ¾ cup unsweetened desiccated coconut (75 g); ¾ cup ground pistachios (75 g); 2¾ cups all-purpose flour (350 g); powdered sugar (for dusting)

Crisp butter cookies with coconut and ground pistachios that I shape into logs, chill and slice before baking.

Cook15 min
Rest1 hr
Total1 hr 15 min
KashrutDairy

What you need

Amount:×1

How I make it

With the paddle attachment, lightly beat the butter with the powdered sugar.
Add the egg and mix until incorporated.
Add the coconut, pistachios and flour and mix until a uniform dough forms.
Shape the dough into logs about 2½ inches (6-7 cm) across and chill well, at least 1 hour.
Slice the logs ⅜ inch (1 cm) thick and space the slices out on a baking sheet lined with parchment paper.
Bake in an oven preheated to 330°F (165°C) for about 15 minutes, until golden.
Dust with powdered sugar before serving.

What I've learned

You can also make these in a food processor. I pulse the flour and butter in short bursts until crumbly.
I always chill or freeze the logs before slicing. Chilling firms the dough and lets the gluten rest.
You can swap the pistachios for walnuts, pecans or macadamias.
I bake at a low temperature so the cookies keep their color and turn out crisp.
After baking, store them airtight so they stay crisp.

Source: ChefEf (chefef.com)