Blueberry and Pistachio Cookies

• 150 g of brown sugar
• 125 g of room temperature butter
• 1 egg, preferably free-range
• 1/2 teaspoon of baking soda
• 1 pinch of salt
• 1 teaspoon of vanilla extract
• 100 g of fresh or frozen blueberries (if frozen, do not thaw them)
• 100 g of shelled, unsalted pistachios, coarsely chopped
• Zest of 1 lemon (optional for a citrusy touch)

Preparation

1. Preheat the oven to 180 °C and line a baking sheet with parchment paper.
2. In the bowl of a mixer or a large bowl, cream together the soft butter and brown sugar until the mixture is smooth and fluffy.
3. Add the egg and continue to beat until well incorporated. Then mix in the vanilla extract and lemon zest if you decide to use it.
4. In a separate bowl, mix the flour with the baking soda and pinch of salt. Add the dry ingredients to the butter and sugar mixture, mixing until homogeneous.
5. Gently fold the blueberries and chopped pistachios into the batter with a spatula, trying not to break the blueberries.
6. Use a spoon to drop portions of dough onto the prepared baking sheet, spacing them apart because they will spread during baking.
7. Bake for 10-12 minutes or until the edges of the cookies begin to turn golden brown.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Once cooled, your blueberry and pistachio cookies are ready to be enjoyed. They are perfect for a snack or to accompany a cup of tea.

Trivia

Cookies, as we understand them today, originated in the United States, but their global popularity has allowed for endless variations. This recipe combines Italian flavors of pistachios, often produced in Sicily, with blueberries, which are also highly appreciated in North American cuisine.