Wednesday, April 2, 2014

Pistachio Sables

Utterly delicious Pistachio Sables
Tempting and addictive is how I would describe Pistachios. You can never eat just one! Through the years they have become my preference for eating and baking. I’ve used these brilliant little gems in breads, cakes, cookies, and in my Baklava!  I even throw them into salads and cereal! Give me a choice of ice cream…I’ll always pick Pistachio! So it makes perfect sense, when it comes to cookies, I lean toward recipes that have pistachios listed in the ingredients, or add them to the cookies that don’t! 

Loaded with pistachios 
Since my husband’s been on South Beach, pistachios have become a staple in our house. You can usually find a bag or two hidden in my pantry. As I surveyed my pantry recently, to see if I could find some inspiration, I spied a large bag of salted pistachios! I immediately thought of a recipe I found about a year ago for Pistachio Sables.
I’ve only been baking Sables, since I’ve been cooking with French Fridays. It’s a classic French butter cookie, the name “Sable" is French for “sand", referring to the sandy texture of this delicate shortbread type cookie. The traditional shape is round. You roll your dough into a log, refrigerate several hours, then slice and bake.  I’ve made Dorie’s Cocoa SablesOlive Sables, and Seaweed Sables…for FF’s, and thought they were all quite amazing! Believe it or not, the Olive Sables were sensational.
Now I have a new Sable to add to my repertoire! These Pistachio Sables are melt-in-your- mouth delectable! They’re also full of intense pistachio flavor, and a salty-sweet taste due to the salty pistachios. Hope you’ll give them a try! 
And save those shells! I can’t believe all the things you can make with pistachio shells! Check these out on Pinterest! Very interesting, lol!

Another wonderful Sable added to my Repertoire 
Perfect for Easter….or anytime!!
Especially with my cup of tea!

Pistachio Sables
makes about 35 cookies
adapted from Desserts Magazine

2 cups all purpose flour
¼ teaspoon salt
1 cup confectioners sugar
1 large egg white
½ cup pistachios, coarsely chopped (I used salted)
green food coloring (optional)
sanding sugar 

  1. In a bowl, whisk together the 2 cups flour and the salt.  In a large bowl, using an electric mixer on medium-high speed, beat together the butter and confectioners sugar until light and fluffy, 2-3 minutes. Add the egg white and beat on low speed until completely incorporated. Add the pistachios and 1 or 2 drops of green food coloring, if using, and beat on low speed until just incorporated, scraping down the sides of the bowl as needed. Using lightly floured hands, form the dough into a 15-inch log about 2-inches in diameter. Sprinkle with the sanding sugar and gently press it into the dough with your hands. Wrap the dough in plastic wrap and refrigerate until firm, at least 1 hour or up to overnight.
  2. Preheat the oven to 350ºF. Line 3 baking sheets with parchment paper.
  3. Using a chef’s knife, cut the dough crosswise into slices about ¼ inch thick. Place the cookies on the prepared sheets, spacing them 1 inch apart.
  4. bake until the edges of the cookies feel firm to the touch, but have not taken on any golden color, 14-17 minutes.
  5. Transfer the cooled cookies to a wire rack, until completely cool about 30 minutes. Store the cookies in an airtight container in the refrigerator for up to 4 days. These can be frozen for up to 1 month. 


  1. These would be gone very soon in our house. Love buttery nutty accompaniments with my afternoon tea.

  2. what beautiful!! I love pistachios!!

  3. Pistachios are my favorite nut! I love the flavor and adorable green of these cookies.

  4. Oh yum! These are very tempting Kathy! I am starting to like cookies and tea in the afternoon. I usually have one, cookies are great for portioning the calories, so you say I have to take more from these, OK I will take two. They will go well with the brand new bag of black tea my love bought me yesterday. :-) I checked out Pinterest. You are right, lots of nice things can be made from these nuts. Nature is the best designer. The pistachio nut is beautifully formed.

  5. Kathy, I adore your perfect and beautiful Pistachio Sables. Love the shape, the texture, color, and the amazing flavor. You are the best example for Dorie's creations! She should feature you on her website!
    Sorry for not commenting sooner; I had company from Ohio (nephew and family) ...our kids in S. Florida already went back to school, but it seems like up north they are on spring break later!
    Hugs to you, dear friend!

  6. Another thing we have in common :) the love of these little expensive delicious gems. Wonderful recipe, I need to try it no I have to try this soon.

  7. Wow. The do look addicting. I like the color as well.

  8. HI Kathy!
    I have the tea any cookies left??? I go through ups and downs when it comes to Pistachios. I can go weeks without even thinking of them and then I see one of those commercials on TV for Pistachios and all of a sudden I must have them, NOW!

    I better save this tender Pitashio Sable recipe, you just never know when the next urge will hit! Thank you so much for sharing these lovely cookies with us Kathy...

  9. Your pistachio sables look terrific, Kathy! I think adding some dried cranberries would make a marveous Christmas treat!

  10. What an enticing green, it is so festive and pretty :D
    Would make any cookie platter brighter!

    Choc Chip Uru

  11. Lovely, Kathy, just lovely. I haven't quite perfected my high-altitude sablés yet but when I do, these will go to the top of my list. Wasn't crazy about the seaweed. I like pistachios but why are they the better nut choice in your husband's diet? In Seattle, I don't recall even thinking he needed to be on a diet but go figure, I'm not too observant. Wish I was there to share these cookies with you. With a little Rosé, perhaps? If you plan a NYC rendezvous, I'm in. I'd love to have a reason to revisit Manhattan.

    1. Nuts are a preferred snack on SB. They are an excellent source of protein, heart-healthy fats, vitamins, minerals, and fiber. Bill enjoys almonds and pistachios, so I always have them in the house. He is only supposed to eat about 30 at a sitting…usually it’s about 60! It would be so much fun to get together again. Time to start planning.

  12. Kathy, your pistachio sablés look sensational! I love to bake and eat sablés, their texture is always unique and I love the way they taste. Now, I have not tried them with pistachos but they look way too good not to give this recipe a try - they would indeed be perfect as part of our Easter spread!

  13. Dear Kathy, These do sound real good and would be so pretty to serve at Easter with the nice green color. Blessings dear. Catherine xo

  14. I love sablés and, as pistachios are a local crop here in Tucson, these are perfect for me! I will try them and let you know how they came out! Thanks, Kathy!

  15. These are so pretty (even mostly natural me breaks down and does a little food coloring once in awhile) and I love pistachios too.

  16. I have to make these - Sous Chef adores pistachios. They look fabulous.