Ingredients
For Cookies:
1½ cups all-purpose flour
½ cup almond flour
1 tsp baking powder
½ tsp fine sea salt
1 stick unsalted butter, softened
¾ cup sugar
2 tsp vanilla
2 eggs
½ cup FAGE Total 5%, 2%, or 0%
¼ cup finely chopped roasted unsalted pistachios
For Glaze:
1 cup powdered sugar
1 tbsp cocoa powder, preferably Dutch process
2 tbsp plus 1 tsp FAGE Total 5%, 2%, or 0%
¼ cup finely chopped roasted unsalted pistachios
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Steps
- Cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a medium bowl whisk together flour, almond flour, baking powder, and salt.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 4 minutes. Beat in vanilla. Beat in eggs 1 at a time, scraping down the sides of the bowl after each addition.
- Beat in FAGE Total in 2 additions alternating with flour mixture until smooth. Beat in pistachios just until combined.
- Using a tablespoon measure, scoop dough onto baking sheets, leaving 2” between cookies. Bake, rotating pans halfway through baking, until set and lightly golden brown, about 12 minutes. Cool completely on cooling racks.
- Glaze: In a medium bowl whisk together powdered sugar, cocoa powder, and FAGE Total until completely smooth. With a small offset spatula spread glaze onto tops of cookies. Sprinkle with pistachios. Allow glaze to set for 10 minutes.
- Refrigerate leftover cookies in an airtight container up to 1 week.
