Comments on: Pistachio Drop Cookies

By: Sara

Sara — Mon, 25 Mar 2024 00:57:48 +0000

These cookies are amazing, I did not find them crumbly after baking at all, will definitely make again!

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Wed, 20 Mar 2024 19:32:43 +0000

In reply to Roohi. Hi Roohi, we’re unsure how much you would need, though essences can be quite strong. You’ll likely need less. Let us know what you try!

By: Roohi

Roohi — Wed, 20 Mar 2024 19:11:11 +0000

Hello! I was wondering if I would be able to use almond essence instead of extract? I’m having trouble finding non-alcoholic almond extract…if I can make this substitution, does the amount required change?

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Mon, 18 Mar 2024 23:44:10 +0000

In reply to Kim. Hi Kim, here are all our best tips to prevent cookies from spreading. We're so glad you enjoyed these!

By: Kim

Kim — Mon, 18 Mar 2024 23:37:00 +0000

The recipe was amazing and a hit! My cookies flattened though, any recommendations?

By: Jessica L.

Jessica L. — Sun, 17 Mar 2024 05:18:54 +0000

This was a hit for the whole family. The texture was super crumbly and melt in your mouth delicious! The ONLY thing I would mention was the brown butter icing. As the name suggests it’s primarily composed of butter and can start to thicken rather quickly as it continues to cool after mixing. In between batches I popped it in the microwave for 5-6 seconds and it did the trick without having to thin out with more milk/cream. Totally worth the extra step though, these cookies do not disappoint!

By: Emma Rose

Emma Rose — Fri, 08 Mar 2024 05:20:29 +0000

Made these and they were delicious! I’m a fan of pistachios so will definitely revisit this recipe in the future.

By: Pauline

Pauline — Thu, 07 Mar 2024 13:51:05 +0000

In reply to Trina @ Sally’s Baking Recipes.

After several experiments with time and temperature, I would think that the cookies are crumbling when not cooked long enough, so really they would be under baked. At least that is what happened for me. Maybe because I didn’t use any food colouring, they looked a little more brown than in the pictures here when baked for 15 minutes at 177C so I tried 12 minutes and that’s when the cookies fell apart as I was icing them. Hope it helps!