Carrot Pistachio Cookies Recipes

3-INGREDIENT ROASTED CARROTS WITH PISTACHIO PESTO

Steps:

• Preheat oven to 400°F. Toss carrots with 2 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Roast, tossing occasionally, until carrots are golden brown and tender, 25-35 minutes. Let cool.
• Meanwhile, pulse 1/4 cup pistachios in a food processor until a coarse paste forms. Add carrot tops and 2 cups basil. Pulse until a coarse purée forms. Add remaining 1/2 cup oil and pulse until combined; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
• Transfer carrots to a platter. Drizzle with pesto, then top with basil leaves and remaining 1/4 cup pistachios.

CARROT AND PISTACHIO SLAW

Steps:

• Preheat the oven to 350 degrees F. Add the apricots to a small saucepan and cover with water. Bring to a rapid simmer, then turn off the heat and let the apricots slightly soften, 3 to 5 minutes; strain and set aside.
• Spread the pistachios on a rimmed baking sheet and toast until lightly browned and fragrant, 7 or 8 minutes; set aside.
• Whisk the oil and vinegar in a medium bowl.
• Shred the carrots on the large holes of a box grater. You can control the size of the shreds by changing the angle of the carrot; a more severe angle will create longer slices, whereas holding the carrot perpendicular to the holes will yield shorter, choppier pieces. Add the carrots and softened apricots to the dressing, season with salt and pepper and toss thoroughly to combine. Refrigerate the salad, covered, until the vinaigrette has been absorbed, up to 2 hours.
• Chop the pistachios and add to the salad just before serving.

CARROT-PISTACHIO COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C) and place racks in the top and bottom third of the oven. Line two rimmed baking sheets with parchment paper.
• Whisk flour, baking powder, and salt together in a medium mixing bowl. Set aside.
• Combine butter and sugar in a large mixing bowl and beat with a hand mixer on medium speed for 1 minute. Scrape down the sides of the bowl with a rubber scraper, add the egg and vanilla, and continue beating on medium speed for 1 more minute. Add 1 cup of the carrots (reserve the 1/4 cup for garnish), nuts, and ginger, and mix with a wooden spoon.
• Add 1/2 of the dry ingredients to the large bowl. Mix with the spoon until combined. Add the remaining dry mixture and mix again until fully incorporated. Chill for 20 minutes.
• Meanwhile, make the icing. Place confectioners' sugar in a small bowl and whisk in water.
• Using your hands, roll the chilled dough into 1-inch balls and place on the prepared baking sheets.
• Bake in the preheated oven until edges are golden and set, about 16 minutes. Remove from the oven.
• Place parchment under two wire racks to catch the icing. Transfer the cookies to the wire racks.
• Dollop 1/2 teaspoon of icing on top of the cookies while they are still hot. Sprinkle the tops with the remaining carrot, about 1/4 teaspoon on each. Let cool for 10 minutes on the rack. Serve.

COCONUT PISTACHIO COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine shortening, butter, white sugar, brown sugar, egg, vanilla extract, and almond extract in a large bowl; beat with an electric mixer until smooth.
• Sift flour, baking soda, and salt together in a bowl. Beat slowly into the shortening mixture until thoroughly combined. Mix pistachios and coconut flakes into the dough using a large spoon or your hands until evenly distributed.
• Drop heaping spoonfuls of dough 2 inches apart onto 2 baking sheets.
• Bake in the preheated oven until bottoms are a light golden brown, 8 to 10 minutes.

VINCENT'S PISTACHIO-DARK CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats (such as Silpat®).
• Place 1/4 cup crushed pistachios in a food processor and process to a powder.
• Transfer pistachio powder to a bowl and stir in flour, baking soda, and salt.
• Combine butter and both sugars in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually stir in flour mixture until just combined. Fold in remaining 1 cup crushed pistachios and dark chocolate chips.
• Drop tablespoonfuls of dough 3/4 inch apart onto the prepared baking sheets.
• Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool on the baking sheet for 2 to 3 minutes before removing to a wire rack to cool completely, 8 to 10 minutes more.

SAINT PATRICK'S PISTACHIO COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
• Puree avocado in the bowl of a food processor. Add butter and blend until creamy. Add applesauce, sugar, and milk; pulse to combine. Add egg; pulse until smooth. Add pudding mix, vanilla extract, baking powder, and salt; pulse until dough is smooth and pastel green.
• Place pistachio nuts in a resealable freezer bag and crush with a meat mallet. Add crushed pistachio nuts and flour to dough; pulse to combine.
• Drop tablespoons of dough 2 inches apart onto prepared baking sheets; flatten gently.
• Bake in the preheated oven until bottoms are beginning to brown, about 15 minutes. Remove from oven and cool on baking sheets, 5 to 10 minutes.

SPICED CARROTS WITH PISTACHIOS

Steps:

• Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, pie spice, salt and pepper; cook and stir until butter is melted. Add carrots, raisins and pistachios; cook and stir over medium heat for 5 minutes or until glazed.