Heat oven to 325F. Whisk flour and salt in medium bowl.
Beat butter and 1/2 cup of the powdered sugar in large bowl at medium speed until smooth. Beat in vanilla and almond extracts. At low speed, beat in flour mixture. Stir in pistachios.
Roll rounded teaspoons of dough between floured hands into balls; place 2 inches apart on parchment paper-lined baking sheet. Flatten to 1 1/2-inch diameter.
Bake 18-20 minutes or until bottoms of cookies are golden brown. Cool completely on wire rack.
Put remaining 1 cup powdered sugar in shallow dish; dip each cookie in sugar until coated.
Originally Submitted
12/9/2010
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