:::It’s cold and snowy here again today, so I dug through some of my notes and books to find a decent recipe to go with a hot cup of tea. Thanks to “Afternoon Tea Serenade” from Menus and Music, I decided on the following (which also happened to originate from the Four Seasons Olympic in Seattle, Washington):

 

Pistachio Cookies

1 C butter, room temperature

½ C sugar

1½ C all-purpose flour, unbleached

¾ C pistachios, finely ground

 

Cream the butter and sugar together in a medium bowl until light and fluffy. Stir in the flour and ground pistachios until well blended; cover and refrigerate for at least one hour. Preheat the oven to 350° F (180° C). On a lightly floured surface, roll out dough to a thickness of 1/8” (3 mm). Cut into 2” (5-cm) rounds, and bake in the center of the preheated oven for eight to ten minutes or until set but not browned. Let the cookies cool before removing them fro the pan. (Makes four dozen small cookies).

 

My husband gave me a 2½-pound container of cashews for Valentine’s Day (bless his heart), and since I don’t have enough pistachios on hand I’m going to make the recipe using finely ground cashews instead…