Butterscotch Pistachio 'Cookies
This recipe serves 65. One serving contains 70 calories, 1g of protein, and 3g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of salt, double-acting" baking powder, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a vegetarian diet.
Instructions
Combine: eggs, brown sugar, and vanilla extract.
Mix well with a wooden spoon.
Mix in cooled, melted, butter.
Sift and measure flour. Measure salt, baking soda and re-sift with flour.
Incorporate flour into mixture with the wooden spoon.
Chop or mince the pistachios. I used a food processor, pulse untilsmall pieces, not flour like.
Line sheet pan with parchment paper, tuck into corners.
Use the spatula to 'pour' out batter onto lined pan. It is veryviscous, so I recommend putting in 3 areas of the pan and then spreadwith the spatula.
Spread it until it is as even as possible. It mightnot reach all the corners evenly, however it will spread while baking.1
Bake about 20 minutes. Rotate 180 degrees at the midway point.Check at 1
It should be evenly baked.
Cut while warm. I used a fluted pasta cutterabout 1 1/2" across. Enjoy with Milk ;)
That recipe makes 65 cookies that size with enough trim to make a nicebatch of vanilla ice cream and fold them in. A whole 'nother level ofcookie dough ice cream.