A Bit of Good Luck-Finding a Sweet Treat

 Enjoy a new cookie recipe from Ever Ready 

Pistachio Shamrock Sugar Cookies 

Pistachios Are Good for You

• Pistachios are a nutritious addition to your diet. They are made up of 20% protein, a much higher calorie-to-protein ratio than that of most nuts. This protein can make you feel full longer and help you manage your weight.
• Pistachios also boast a high amount of antioxidants, second only to walnuts and pecans. Antioxidants help fight against free radicals, which are compounds in your body that can harm cells, proteins, and DNA, causing premature aging as well as illnesses like cancer, diabetes, and heart disease.
• Pistachios are a good source of unsaturated fatty acids and potassium. Both have antioxidant and anti-inflammatory traits.
• Like other nuts, pistachios are a staple of the Mediterranean diet, which has been linked to overall good long-term health.

Pistachio Sugar Cookies

Cook's Notes: Adding cornstarch to a sugar cookie recipe was a new twist for me. When a recipe calls for cornstarch, it’s basically going to be there to help provide structure to hold the cookies together. When added to cake, cookie, and shortbread recipes, cornstarch also helps create a crumbly and tender dessert-like texture. The recipe makes 24 3-inch cookies. 

Chopped pistachios over the icing give the cookies a sweet and salty taste perfect for a March treat. I used an icing that hardens quickly, 

Ingredients:

• 1 cup unsalted butter softened but not melted
• 1 cup white sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract 
• 2 large eggs
• 2- 3/4 cups all-purpose flour 
• 1/4 cup cornstarch
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt 

Directions: 

• Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
  
• In a large bowl beat the butter and sugar until fluffy - about 2 minutes.
• Add vanilla extract and almond extract, then mix in the eggs one at a time.
• Whisk together the flour, cornstarch, baking powder, and salt in a separate bowl.
• With the mixer on low-speed beat the flour mixture into the butter mixture about 1/2 at a time.
• Divide the dough into two equal pieces. Form each part into a round, flat disc shape and wrap each in plastic wrap.
• Refrigerate for at least 2 hours. Make sure to work on a floured wax paper surface to easily remove cookie dough from the baking sheet. 
• Take one disc of dough out of the fridge and let warm up for 10 minutes.
  Flour a clean work surface, and flour your rolling pin. Unwrap the dough and lightly dust both sides with flour.
  Roll out the dough to about 3-5mm thick or about 1/8 - 1/4 inch thick. Cut into shapes using cookie cutters and carefully transfer to the lined cookie sheets. Bake one cookie sheet at a time for 8 minutes on the middle rack or until the tops look just set. 
• Remove from the oven and cool. Repeat the process with the rest of the dough.

Almond Icing Ingredients:

• 3 cups powdered sugar
• 1 teaspoon softened butter
• Milk as needed for icing consistency
• 1/2 teaspoon almond extract
• 1-1/2 tablespoons light colored corn syrup1/1
• Desired food coloring-green
• 1 cup loosely chopped pistachios 

Almond Icing Directions: 

• In a medium bowl, add powdered sugar, butter, and extract. Add enough milk as needed for the desired consistency. Add drops of food coloring to the desired color. 
• Frost two cookies at a time and sprinkle on pistachios as icing sets quickly. 
• When finished, place cookies on a baking sheet, single layer. Refrigerate to set for 1/2 hour.