Pistachio and Leprechaun Cookies

 

Ingredients

For the Pistachio Shortbread:

1 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 tsp almond extract

2 cups all-purpose flour

1/2 cup roasted pistachios, finely ground

1/4 tsp sea salt

For the Leprechaun Green Glaze:

1 cup powdered sugar

2 tbsp whole milk

1/2 tsp vanilla extract

2 drops green food coloring gel

For the Gold Dust Topping:

1/4 cup white chocolate chips, melted

1 tsp gold edible luster dust

2 tbsp crushed pistachios

For Garnish:

12 gold foil-wrapped chocolate coins

1 tsp green sanding sugar

Directions

Preheat your oven to 350°F and line two baking sheets

with parchment paper.

Cream together the softened butter and granulated sugar

in a large bowl until light and fluffy.

Stir in the almond extract, then gradually mix in the flour,

ground pistachios, and sea salt until a stiff dough forms.

Roll the dough into 1-inch balls and place them 2 inches

apart on the prepared baking sheets.

Use the bottom of a glass to gently flatten each ball into

a thick disc.

Bake for 10 to 12 minutes until the edges are just barely

golden, then cool completely on a wire rack.

Whisk together the powdered sugar, milk, vanilla, and

green food coloring to create a smooth, thick glaze.

Dip the top of each cooled cookie into the green glaze

and let the excess drip off.

Drizzle the melted white chocolate over the wet glaze and

immediately sprinkle with crushed pistachios and gold

luster dust.

Press a gold chocolate coin into the center of each

cookie before the glaze sets completely.