Dubai Blossom Cookies

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Ingredients

Cookies

• ½ cup butter, softened

• ½ cup Peppertux Original Pistachio Butter

• ½ cup granulated sugar

• ½ cup packed brown sugar

• 1 large egg

• 1 tsp vanilla extract

• 1¾ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• Extra granulated sugar, for rolling

Topping

• Hershey’s Special Dark Kisses

• Peppertux Pistachio Drizzle (shake the bottle WELL!)

• Finely chopped pistachios

• Toasted kataifi (I didn’t get around to picking this up but wanted to!)

Method

1. Heat oven to 375°F and line baking sheets with parchment paper.

2. In a large bowl, cream the softened butter, Peppertux Pistachio Butter, granulated sugar and brown sugar until light and fluffy. Beat in the egg and vanilla.

3. In a separate bowl, whisk together the flour, baking soda and salt. Gradually mix the dry ingredients into the pistachio mixture just until combined.

4. Shape dough into approximately 1-inch balls (do not make them larger than this!)

5. Lightly roll each ball in granulated sugar and place on the prepared baking sheet.

6. Bake for 7-8 minutes, until the cookies are set and just beginning to turn golden around the edges. Avoid overbaking so the centers stay soft.

7. Immediately press one Special Dark Kiss into the center of each warm cookie.

8. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack. Let them cool completely before adding the toppings.

9. Drizzle each cookie lightly with Peppertux Pistachio Drizzle. A few thin zigzags is plenty. Be sure to shake the bottle like your life depends on it before squirting!

10. While the drizzle is still tacky, sprinkle with a small amount of toasted kataifi and a sprinkle of finely chopped pistachios.

11. Let the drizzle set before serving or storing. (I dare you to 😂)