Charlie Palmer Steak Napa
Pastry Chef Jason Collins
Yield: 4 dozen
- 2/3 cup finely chopped pistachios
- 2 1/3 cup cake flour
- 1/8 tsp salt
- 1 cup butter, room temperature
- 1 1/2 cup confectioners sugar, divided
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
In a small bowl combine flour and salt, set aside. In a large mixing bowl, cream butter and half of the confectioner’s sugar until blended. Add the vanilla and almond extracts and mix until combined.
Gradually mix in the dry ingredients; once completely combined, mix in the chopped pistachios. Cover and chill in the refrigerator for 2 hours.
Preheat the oven to 375 degrees. Shape dough into balls 1 inch in diameter. Place on parchment-lined baking sheet, leaving 1 inch between each ball. Bake for 15-20 minutes or until the tops of the cookies are set and the bottoms are slightly brown.
Place remaining sugar in a small bowl. Remove cookies from oven and immediately dip into the sugar to coat. Cool on wire racks. Sprinkle cooled cookies with any remaining sugar. Handle carefully; they are very delicate!