Day 2: Pistachio & Almond cookies

Wendy Trimper, Head of Branch Services, has created some lovely Pistachio and Almond Cookies from the book Cookies: 200 Inspirational Cookie Recipes 

Her cookies are going to be in Lawrencetown. Here's the recipe:
 
1 cup butter, softened
3/4 cup superfine sugar
1 egg yolk, lightly beaten
2 tsp almond extract
1 2/3 cups all-purpose flour
pinch of salt
heaping 1/2 cup ground almonds
1/3 cup pistachios, finely chopped

Place the butter & sugar in a large bowl and beat together until light and fluffy, then beat in the egg yolk and almond extract.  Sift together the flour and salt into the mixture, add the ground almonds, and stir until thoroughly combined.  Halve the dough, shape into balls, wrap in plastic wrap, and chill in the refrigerator for 30-60 minutes.

Preheat the oven to 375F/190C.  Line 2 large baking sheets with parchment paper.  Unwrap the dough and roll out between 2 sheets of parchment paper to about 1/8 inch/3 mm thick.  Sprinkle half the pistachios over each piece of dough and roll lightly with the rolling pin.  Cut out cookies with cutter and place them on the baking sheets, spaced well apart.

Bake in the preheated oven for 10-12 minutes.  Let cool for 5-10 minutes, then transfer the cookies to wire racks to cool completely.

With Pistachio Cream -
Whisk scant 1 cup heavy cream to soft peaks with 2 tablespoons of confectioners' sugar and 1/2 teaspoon of green food coloring.  Fold in 1/2 cup chopped pistachios and spoon into a bowl, then use as a dip for the cookies.