INGREDIENTS
- 7 tbsp butter, softened
- 2/3 cup brown sugar, loosely packed
- 1/4 cup caster sugar
- 1 egg, room temperature
- 1 tsp vanilla extract (optional)
- 1 1/3 cup flour
- 3/4 tsp baking soda
- salt to taste
- Red food coloring (gel)
- Fresh raspberries
- Peppertux Farms Original Pistachio Butter
- Peppertux Farms Roasted and Salted Pistachios, shelled
INSTRUCTIONS
- Preheat oven to 350 degrees Fahrenheit.
- Mix softened butter, brown and caster sugars together.
- Add the egg and vanilla extract (optional). Mix until well combined.
- Add the remaining dry ingredients - flour, baking soda and salt. Gently stir until well combined.
- Add a few drops of red food coloring and mix until color turns bright pink.
- Refrigerate dough for 30 mins to an hour.
- Using a 1 tbsp cookie scoop, place dough on tray. Make sure you have ample space in between as these cookies spread a bit. Flatten the dough with your fingers so you have a flat disc.
- Bake in oven for 8 minutes.
- Take out the cookies, flatten the dough using a spatula and add fresh raspberries on top.
- Bake again for 5 min. Garnish with Peppertux Farms Original Pistachio Butter and Peppertux Farms Roasted and Salted Pistachios.