Hi guys!! I am in New York sitting in a cushy hotel bed like a stuffed pig. I just chowed down at a French Bistro called Balthazar. As I was sucking some crab legs dry, Pete and my sister Natalie were looking at me like “really?” “do you think maybe you are done now?” Someone pretty much had to bring me a beach towel to clean up after myself. How embarrassing. I was just really, really hungry.

Not that it stopped me because I went on to eat a frisee lardon salad and half Petes cheeseburger and fries. Then I ordered an apple torte. Good thing I packed spanx.

We arrived today and it will be crazy busy for the rest of the week. I am going to do a segment on The Better Show tomorrow very early about Ultimate Party Platters! And I cannot wait to share a ton of tricks and tips on that show. Then tomorrow I am doing the Heritage Radio Show “Hot Grease” and a super fun event at Posman’s in Chelsea Market. I hope if you are a New Yorker that I will see you there!! I am also doing an event at Gracious Home (near Time Warner)on Tuesday evening.

OK, so enough chatter and on to these cookies. These are phenomenol. Believe it or not Pia inspired them. She LOVES the taste of Coffee and she begs for it so often, and so I compromise and give her “coffee milk” (milk with a tablespoon of coffee floating on top). But sometimes she like to sneak a couple of my secret stash of chocolate covered espresso beans. And she happened to be rooting around for them as I was making cookies a few weeks ago. When I went to help her, I knocked out of the pantry a package of raw pistachios- that inspired these. And thank goodness for it!

Please try !

Preheat the oven to 350 degrees. Prepare sheet pans with silpats or parchment.

In the bowl of a standing mixer, cream together the butter and the sugar.
Add in the egg and the vanilla and cream until fluffy. In a separate bowl, combine the dry ingredients. Add the dry ingredients to the dough and combine well.

Add the pistachios and the espresso beans and combine.

Scoop by the rounded tablespoon onto the sheet pans and bake at 350 degrees for 10 minutes. Let cool and serve immediately or store in an airtight container.