Cookie of the Month: May 2026
Pistachio Cookies
Mike Moore, Executive Chef at Wilson Country Club
I love Pistachio as much as I love cookies. The pistachio is the well-traveled, smart & cool nut that sits in the back of the class, quiet and barely noticed. He doesn't require too much attention like the fancy Almond. He doesn't have the thick Southern accent like the pecan, nor is he hard to crack and most desirable by squirrels like the walnut. The pistachio is calm and collected in all scenarios, naturally green, and widely known to have a variety of health benefits, such as healthy fats, fiber, and protein. Unlike all the other nuts in the class, he also comes with a reputation of paramount street cred.
Pistachio originated in the Middle East over 10,000 years ago and spread globally through trade routes, reaching Ancient Greece and Rome before being introduced to Europe and later the United States. The pistachio has been valued in ancient civilizations for its flavor and medicinal properties, becoming a luxury item for the elite and a staple for travelers. Oftentimes, the other nuts can be very jealous of this, but pistachios (as legend has it) were a favorite of the Queen of Sheba, who demanded that all of her land's production be for her and her court. Brazil nuts, macadamias, and cashews can pick and tease all they want, but there's no question that Alexander the Great introduced pistachios to Greece, and the Roman Emperor Tiberius later brought them to Italy and Spain. The state of California produces 99% of the nation's pistachios, generating nearly $3 billion in economic value in the state.
All of this, yet the pistachio is humble and quiet—truly the cool kid. It's no surprise that this makes the best ice cream flavor known to humankind. A chef's nut: that goes with everything, adding the savory crunch in Bacon Jam on the pan-roasted Duck Breast or the perfect salty bite atop sweet Crème Brûlée. Don't worry about what the other nuts say; keep being a legend, Pistachio, and know that we appreciate you!
Prep time: 10 min
Equipment: Mixing Bowl, Food Processor, Baking Sheet
Servings: Approximately 24 cookies
Ingredients:
1 Cup Shelled Pistachio Nuts
½ Cup Sugar
1 Large Egg
½ Cup Unsalted Butter
1 Tea Vanilla
1 Tea Pistachio Extract
1 Cup All Purpose Flour
1 Tea Baking Powder
Directions:
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper and spray with nonstick pan spray.
In a food processor, chop all Pistachios until they are a fine crumb. Reserve 1 tablespoon for topping if desired.
In a mixing bowl, beat sugar and egg until fluffy.
Add butter (cut in small pieces) and extracts.
Pour in chopped Pistachios, flour and baking powder and mix until well combined.
Using a small 3oz scoop, add dough in scoops onto greased baking sheet and top with remaining pistachio crumb.
Bake for 10-12 minutes @ 350-degrees Fahrenheit until brown.
Allow cookies to cool and remove onto cooling rack.