Eggless Pistachio Butter Cookies

Today's cookies are melt in mouth cookies which are quite hard to resist. These ultimate cookies are extremely buttery and easy to make. With easy ingredients, these cookies are slice and bake cookies which is simply prepared with small bites of pistachios in it. Obviously you can prepare this fantastic slice and bake cookie dough earlier a day, and they are just ready to slice and bake as much as you want or whenever you feel like baking. Needless to say that this sort of slice and bake cookies are very convenient to bake and super tasty to munch with your favourite drinks. The cookies are fabulous and very tender, with a nice crispness to them. If you prefer your cookies a little crunchier, you can simply leave them in the oven for a few extra minutes.

You can also use other types of nuts like walnuts, pecans or almonds in these cookies and still get good results. However i went with pistachio as i want to make some butter cookies with this green nuts. As much as like other nuts, adding coarse pistachios to a butter cookie dough make this simple and easy cookie extremely very nutty, and trust me you cant stop munching these beauties. Am planning to bake this same cookies with some chocolate chips very soon as everyone at home enjoyed these cookies thoroughly for their snacks. Am running this week's blogging marathon with Cookies for Sweet tooth as theme, after two different eggless cookies, here comes an another fantastic pistachios loaded cookies for the theme.

1cup All purpose flour
1/4cup Sugar
a pinch Salt
1/2cup Unsalted softened butter
1/4cup Pistachios (grounded as coarse powder)

Sieve the flour with salt and take it in a mixing bowl.

Powder the sugar, whisk together the softened butter and powdered sugar to make a creamy paste.

Now add the flour,coarsely powdered pistachio to the butter, knead as a soft stiff dough.

Roll the dough as a medium size log and wrap it in a plastic cling film,place it in fridge for an hour.

Preheat the oven to 350F.

Remove the chilled dough from fridge, cut them as 1/4inch thickness.

Arrange over a baking sheet line over a baking tray with enough space in between.

Bake them for 10-12minutes.

Let the cookies cool completely and store them in an air tightened box.

Serve with coffee or tea.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#81