Slice-and-Bake Pistachio Butter Cookies

These slice-and-bake pistachio cookies are buttery, but not too sweet, and have a firm texture like shortbread. The chopped pistachios around the edges also give them a bright spot of color.

The cookies are about the size of quarters, making them the perfect one-bite treat – though they’re also fun to eat by the handful!

The dough for these cookies is made in a food processor with flour, powdered sugar, butter, and a single yolk. This makes such a nice, workable dough that you won’t need any additional flour when it comes time to shape the logs.

Let the logs firm up overnight in the fridge before slicing. They’ll also keep just fine for several days, or for a couple of months in the freezer. Whenever you’re ready for cookies, just slice and bake! (Thaw frozen logs overnight in the fridge.)

My instructions here make almost 100 of miniature, quarter-sized cookies. You can also roll the logs slightly larger to yield about five dozen cookies.

These little cookies make a fine gift packaged in cellophane bags, or save them for a party. Serve the cookies nestled on plates or a cake stand and don’t be surprised if guests grab them by the fistful.