Pistachio Brown Butter Cookies

“These pistachio brown butter cookies are a simple showstopper! They literally melt in your mouth.” —Stephanie Sutphin, Radford, Virginia

Pistachio Brown Butter Cookies recipeTaste of Home
Servings Prep Time Cook Time
6dozen 1hour 15minutes
Servings Prep Time
6dozen 1hour
Cook Time
Portions: dozen
Portions: dozen
  1. In a small heavy saucepan, melt butter over medium heat. Add bay leaves; heat until golden brown, 5-7 minutes, stirring constantly. Remove from heat. Transfer to a large bowl; discard bay leaves. Cool completely until butter is solid.
  2. Add 1 cup confectioners' sugar to butter; cream until light and fluffy, 5-7 minutes. Beat in egg yolks and 1 teaspoon vanilla. Gradually beat flour into creamed mixture; stir in 1/2 cup pistachios. Cover and refrigerate until firm enough to roll, about 1 hour.
  3. Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut into 1-1/2-in. diamonds. Place 2 in. apart on parchment-lined baking sheets. Bake until edges just begin to brown, 12-15 minutes. Remove from pans to wire racks to cool completely.
  4. For glaze, mix water, remaining 2 cups confectioners' sugar and 1 teaspoon vanilla; stir until smooth. Dip cookies in glaze, allowing excess to drip off. Place on waxed paper; sprinkle with sea salt and remaining pistachios. Let stand until set. Store in an airtight container.
Recipe Notes

Nutrition Facts

1 cookie: 61 calories, 3g fat (2g saturated fat), 12mg cholesterol, 53mg sodium, 7g carbohydrate (5g sugars, 0 fibre), 1g protein.