Here is a family favorite recipe for delicious cookies. I’ve made these cookies with and without dipping them in the candy coating and they are delicious either way. These cookies also freeze well (I’ve only frozen them without the candy coating) This recipe is originally from the Land O Lakes website. I hope you enjoy these cookies as much as my family and friends do.


Christmas Pistachio Bites

1 cup butter, softened

1/2 cup firmly packed brown sugar

2 cups all-purpose flour

1/4 teaspoon almond extract

1/4 teaspoon vanilla

1/2 cup coarsely chopped shelled pistachios

6 ounces vanilla-flavored candy coating (almond bark), chopped

1 teaspoon shortening

1/2 cup coarsely chopped shelled pistachios


Combine butter and brown sugar in large bowl; beat at medium speed until creamy. Reduce speed to low; add flour, almond extract and vanilla. Beat until well mixed and dough forms. Stir in 1/2 cup pistachios until evenly distributed in dough.

Divide dough in half; shape each half into 10-inch log. Wrap each in plastic food wrap; refrigerate until firm (at least 3 hours or overnight).

Heat oven to 350°F. Cut 1 log at a time, keeping remaining log refrigerated, into 1/4-inch slices with sharp knife. Place onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to wire cooling rack. Cool completely.

Place candy coating and shortening in small microwave-safe bowl. Microwave on HIGH (100% power) 1 minute. Stir; continue microwaving, stirring every 15 seconds, until candy coating is melted and smooth.

Place waxed paper onto flat surface. Dip each cookie halfway into warm coating; shake off excess. Place onto waxed paper; immediately decorate with pistachios. Let stand until set.

Approximately 6 dozen cookies.