Hello to my birthday month, the month where I get to chill a little more, eat a little more, and spend a little more, at least at Sephora, so I can get my free birthday lip gloss. Every day feels like pizza friday during birthday month! And this month I’m going to Stars on Ice so like, wow, if you thought I freaked out at the Olympics, just wait until Meryl and Charlie take the ice. I cannot wait.
Here are some photos from over the weekend when I met Nile’s Beethoven dog puppy, Frida, and then went to the Empire gala! We danced our butts off, wore big dresses, sang, it was the perfect eve to birthday month.
Now I’m kicking off May with two recent objects of my obsession: pistachio nutter butters and jewelry that reminds me of rainbow sprinkles. Pistachio nutter butters felt like such an obvious thing to do, given my love of pistachio butter (see: pistachio buttercream and pistachio pudding pops). So I replaced the peanut butter in my favorite peanut butter cookie recipe for pistachio butter and they came out chewy and amazing. And then when sandwiched with creamy pistachio frosting, they just got better. They are thick nutty wonders of the cookie world. And, yes, they deserve to be rolled in sprinkles.
Speaking of sprinkles, I have the most fun giveaway happening over on Instagram for the colorful ring that I’m wearing in these photos! I have been a fan of Elisa Solomon’s jewelry for years, ever since finding her rings at Catbird. (I sometimes just go onto the Catbird site just to look at this ring). Her jewelry is right up my alley, it’s colorful and whimsical and dainty and every time I look at my ring I think of rainbow sprinkles!! So I could not be more excited to partner with her on this giveaway. To enter, head over to Instagram (but if you don’t have Instagram, you can leave a comment here)! And be sure to check out her other jewelry, like this Sven cat ring!!!
Pistachio Nutter Butters
Makes 8 large cookies
1 1/4 c (160g) raw pistachios
1 1/4 c (160g) raw almonds
1/4 tsp kosher salt
zest of 1/2 lemon
1/2 tsp almond extract
1 c (200g) sugar, plus a couple more tablespoons for rolling
1 large egg
6 tb (85g) unsalted butter, softened
1 c (120g) powdered sugar
Pinch of kosher salt
1/4 tsp vanilla
1/4 tsp almond extract
a pinch of lemon zest
Optional: splash of rosewater
Preheat oven to 350ºf. Line two baking sheets with parchment and set aside.
To make the cookies, in a high powered food processor, blend the pistachios and almonds for 10-15 minutes until spreadable. Remove 1/4 c (or 64g) of the mixture and set aside for the filling. To the food processor, add the salt, lemon zest, almond extract, and sugar to the food processor and blend together. Add the egg and blend to combine. Scoop out 16 tablespoon sized balls and roll in sugar. Place on baking sheets 1 inch apart and flatten with two presses of a fork to get a crisscross pattern. Bake for 12 minutes (they’ll still be very soft but they’ll firm up as they cool). Let cool on the pans for 10 minutes and then transfer to a wire rack to cool completely.
To make the filling, in a stand mixer fitted with a paddle attachment, blend together the butter and reserved pistachio butter. Add the powdered sugar and blend to combine. Add the salt, vanilla, almond, lemon zest, and rosewater, if using.
Fill a piping bag with the filling and pipe in the centers of half of the cooled cookies, sandwich them with the other half of the cookies and then roll in sprinkles. Enjoy!