Butterscotch Pistachio 'Cookies

Ingredients

• 2 cups t brown sugar dark
• 2 teaspoons double cream 
• 3 large eggs 
• 1.5 cups flour 
• 1 cup pistachios raw
• 1 teaspoon salt 
• 0.8 cup butter salted
• 3 teaspoons vanilla extract 

Equipment

• food processor
• frying pan
• baking paper
• oven
• wooden spoon
• spatula

Directions

1. Melt and cool butter.
2. Combine: eggs, brown sugar, and vanilla extract.
3. Mix well with a wooden spoon.
4. Mix in cooled, melted, butter.
5. Sift and measure flour. Measure salt, baking soda and re-sift with flour.
6. Incorporate flour into mixture with the wooden spoon.
7. Chop or mince the pistachios. I used a food processor, pulse untilsmall pieces, not flour like.
8. Mix in nuts.
9. Line sheet pan with parchment paper, tuck into corners.
10. Use the spatula to 'pour' out batter onto lined pan. It is veryviscous, so I recommend putting in 3 areas of the pan and then spreadwith the spatula.
11. Spread it until it is as even as possible. It mightnot reach all the corners evenly, however it will spread while baking.1
12. Bake about 20 minutes. Rotate 180 degrees at the midway point.Check at 1
13. It should be evenly baked.
14. Cool until warm.
15. Cut while warm. I used a fluted pasta cutterabout 1 1/2" across. Enjoy with Milk ;)
16. That recipe makes 65 cookies that size with enough trim to make a nicebatch of vanilla ice cream and fold them in. A whole 'nother level ofcookie dough ice cream.