Friday, February 22, 2013


Prep time: 15 minutes
Cook time: 15-18 minutes
Yield: About 30 walnut size cookies

This is my sister's recipe. While the original recipe calls for hazelnut you may prepare these cookies with unsalted pistachios, pecans or walnuts. No matter which nut you choose these cookies will be a delicious buttery treat that will leave you nutty and wanting more.


1- 1/4 cup all-purpose flour (if the yogurt's consistency is more liquid like then you may add 1 to 3 tbsp more flour)
1/2 cups (4oz) unsalted finely chopped pistachio (or any nut of your choice)
2 tbsp sugar
1 stick plus 2 tbsp unsalted butter, at room temperature (about 125gram)
1/4 cup plain yogurt
1 tsp baking powder
1 cup powdered sugar, to coat

Upper left:Unsalted Pistachios, Upper Right: The Dough, Bottom: Cookies are ready to bake. At the bottom right pay attention to size of the cookie.
Top: Cooling down, Bottom: Covered with powdered sugar


1. Preheat the oven to 375 F

2. Mix all the dry ingredients (flour, nuts, and baking powder) in a bowl.

3. Cream the butter, sugar, yogurt and combine with dry ingredients.

4. Form the dough into small balls (teaspoonful) and place on the cookie sheet, spaced at least an inch apart from each other.

5. Bake at 375 F until lightly golden color on the bottom (About 15-18 minutes).

6. Be careful, they are very fragile when they come out of the oven. When they are cool enough to touch, roll the cookies in some powdered sugar.

Bon Appetit........


  1. So delicous. Love it! Thank you for the recepie.

  2. I was looking for a light treet to satify my sweet tooth, and I just found it. Thank you.

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