METHOD

  

In a stand mixer, or using a hand held mixer, cream together the softened butter and sugars until light and fluffy. This usually takes about 5 minutes or so.

 

Add in the eggs and vanilla and beat again.

 

In another bowl, combine flour, baking powder and salt. Add flour to the sugary mixture, one third at a time until well combined.

 

Stir in the almonds and pistachios by hand.

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Preheat oven to 200C (375F).

 

Line two baking trays with non-stick baking paper. 

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Using a teaspoon, scoop out a little of the mixture onto your baking sheet and repeat allowing three inches between scoops. These little guys spread! My baking sheet was the right size for 12 scoops.

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Repeat with second baking tray.

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Place trays in hot oven and leave for about 20-25 minutes or until your cookies are a lovely golden colour. I swapped trays halfway through so the one on the upper shelf went down to the lower shelf and vice versa.

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Remove trays from oven and place on work surface. Leave cookies to cool for a couple of minutes and then gently, using a flat metal spatula, ease your cookies onto a wire rack to cool completely and crisp up. Place your 24 cookies into your favourite cookie jar.

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Repeat the whole process until you've used up all your cookie dough. No need to change the baking paper each time.

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That's it. There's nothing like a full cookie jar to put a smile in your face. Except maybe eating them.  ☺️

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