Pistachio Sour Cream Cookies

Makes about 4 dozen cookies 

For the cookies:

½ cup brown sugar

½ cup white sugar

½ cup butter, softened

¼ cup pistachio paste

2 eggs, lightly beaten

1 tsp vanilla

2 ¼ cup bleached cake flour

2 tsp baking powder

1 tsp baking soda

½ tsp salt

½ cup sour cream

½ cup pistachios, chopped

For creamy browned butter-pistachio frosting:

5 Tbsp unsalted butter

3 c confectioners’ sugar, sifted

4 ½ Tbsp milk/cream

1 ½ tsp vanilla

1 tsp pistachio paste, optional

Preheat oven to 375 F. 

Combine sugars and butter, beat until fluffy, scraping down sides often. Add the pistachio paste and beat until completely combined. Whisk together eggs and vanilla, adding in several additions; allowing each to fully incorporate before adding the next. 

In a separate bowl, sift together flour, baking powder, baking soda and salt. Reserve a bit of the flour mixture and toss with chopped pistachios, set aside. 

Add dry ingredients alternating with sour cream to the butter-pistachio mixture, leaving the mixture streaky after each addition. Gently fold in nuts. 

Drop by rounded tablespoons onto a parchment lined cookie sheet. Bake 10 to 12 minutes until the edges are golden. Cool completely on a wire rack. 

Meanwhile, make the frosting. Brown the butter over low heat in a saucepan taking care not to burn. Remove from heat and whisk in milk and vanilla. Add a bit of confectioners’ sugar to make a paste then add in cup increments until fully combined. Fold pistachio paste in completely and adjust thickness by adding a bit more milk or cream. 

Frost cooled cookies with creamy browned butter frosting and garnish with finely chopped pistachios.

Recipe Source: http://www.food2.com/blog/sour-cream-cookies-with-a-pistachio-twist