Pistachio Crisps

8 Reviews Add a Pic
Recipe by  Gertrude

“If you're not a pistachio lover, you can substitute your favorite nuts in these cookies.”

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Adjust Servings

Original recipe yields 6 dozen



  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Cream together the butter and salt while slowly adding the powdered sugar. Add the nuts, vanilla and flour and mix until well blended.
  3. On a lightly floured surface, roll out dough in the shape of logs about 1/2 inch in diameter. Cut into 1 1/2 inch pieces and bake for 15 to 18 minutes.
  4. Roll cookies in powdered sugar when they are still warm. Let cool on wire racks.

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Reviews (8)

Rate This Recipe


I love pistachios so I thought I would like this recipe. However as stated by other reviews I found this dough sticky and there were way to many nuts in them. More of a shortbread consistency which I also love,but these were just not for me.



crispy, easy and quick. note to the wise: a pinch of grounded cloves really means a pinch of grounded cloves.



Okay, maybe I didn't know what to expect from these, but I thought they would be a little more cookie-like. Mine turned out very crumbly (maybe the flour I put on my hands to keep them from sticking to me!) and tasted entirely like pistachios. I really like pistachios, but still I would've preferred more of a pistachio-laced cookie than a ball of baked pistachios. Maybe I did something wrong. I thought it was a waste of good nuts.

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Amount Per Serving (72 total)

  • Calories
  • 56 cal
  • 3%
  • Fat
  • 4.2 g
  • 6%
  • Carbs
  • 3.8 g
  • 1%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 37 mg
  • 1%

Based on a 2,000 calorie diet



previous recipe:

Jacksonville Crisps


next recipe:

Pistachio Cream Cheese Fingers