Olive Oil Pistachio Cookies with Orange Glaze

Directions

• Cookie
• With the rack set in the middle, preheat the oven to 350°F.
• Chop half of the pistachios (43 grams) in a food processor until fine.
• Add the flour, baking soda, and salt to the chopped pistachios and pulse to combine the ingredients.
• In a stand mixer with a paddle attachment, cream butter until fluffy, and scrape down the sides.
• Add the sugars and cream the mixture until fluffy again.
• Add the olive oil. Mix on low until combined.
• Add the egg and vanilla extract. Mix on low again until combined.
• Add the flour and nut mixture to the mixer bowl. Mix on low once more until combined.
• Remove the dough, shape it into a rectangle and wrap it in plastic. Chill it for at least 2 hours. We chilled it overnight.
• Roll dough to ¼ thickness. Be gentle so you don’t crack the sheet. Cut 2 in circles with a cookie cutter. Carefully transfer the cookies to a baking sheet pans lined with parchment. Arrange the 3 by 4 on the two pans.
• Chill the cookies for 10 minutes.
• Bake for 10-12 minutes until just brown at the edges.
• Let the cookies cool before icing.
• Glaze
• Add the orange juice, melted butter, and vanilla extract to a small mixing bowl.
• Stir in the powdered sugar until smooth.
• When the cookies are cool, smear a small, even amount of glaze on the cookies. We used the back of a spoon to do this.
• Top with chopped pistachios before the icing sets.