by JUSTIN BURKE
These pistachio smash cookies are rich and decadent. The almond paste melts into the center and the caramelized sugar gives the cookie a tender, crisp outside.
Put pistachios in food processor and pulse until finely chopped.
Add pistachio into mixer with cream cheese, almond paste, oats, sugar, almond extract, and salt. Mix to combine.
Roll the dough into small potions and then roll in powdered sugar. Bake at 350°F for 15 minutes, rotating halfway through.
Once cookies have cooled slightly, use measuring cup to flatten cookies to about ½-inch thick. Let cool for another 30 minutes before serving.