A perfect pair for an afternoon treat.
I love this at night to take the chill out.
This light frosting gives the cookie just enough sweetness over a buttery flavored pistachio cookie.
A great cup of Irish Coffee hits the spot on any occasion, but with St.Patrick's Day just around the corner, this coffee goes great with these cookies.
Have a great St. Patrick's day...and hope you find your pot of gold
Irish and Assorted Coffee
Pistachio Cookies
1 cup butter, room temperature3/4 cup granulated sugar
1/4 cup light brown sugar, firmly packed
1 teaspoon baking powder
dash ground nutmeg
1 egg
1 1/2 teaspoons almond extract
2 cups all-purpose flour
1 cup pistachio nuts, coarsely chopped
2 to three drops of green food coloring
Cream the butter and sugar together; add baking powder and nutmeg and mix well with electric mixer.
Add eggs and vanilla and continue to beat at medium speed until light and fluffy.
Stir in flour just until moist; fold in nuts taking care to not over mix.
Cover the bowl with plastic wrap or damp cloth and refrigerate for 1 hour.
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper.
Shape dough into 1 inch balls, flatten slightly with bottom of small glass. Or use dough and cutout shapes.
Place 4 inches apart on prepared cookie sheets and bake 10 to 12 minutes or until set.
Transfer to wire rack to cool completely and frost make powdered sugar and water frosting tinted green for Christmas or St. Patrick's Day
Irish Coffee
1 cup freshly brewed hot coffee
1 tablespoon brown sugar
1 shot glass of Irish whiskey
Heavy cream, slightly whipped
Directions
Fill footed mug or any mug with hot water to preheat it, then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Blend in Irish whiskey. Top with whipped heavy cream. Serve hot.
More St. Patrick's Day Recipes:
