Orange Chocolate Shortbread Cookies With Pistachio Recipes

ORANGE PISTACHIO SHORTBREAD COOKIES

Steps:

• In the bowl of an electric mixer, cream butter for about 2 minutes on medium speed. Add sifted powdered sugar to the butter one tablespoon at a time. Cream mixture for 2-3 minutes, until fluffy and lightened in color.
• Add vanilla and mix until incorporated.
• Add ground pistachios and mix on medium speed until incorporated. Don't forget to scrape your bowl at every step to make sure everything is getting incorporated.
• Add orange juice and orange zest to the bowl and mix. Add all-purpose flour and salt and stir with a spatula or on the lowest speed of your mixer for about 30 seconds just until the flour is incorporated.
• Your dough will be very wet and that's ok. I pat it into a disk and lightly sprinkle powdered sugar on both sides and wrap it in plastic wrap.
• Refrigerate for 2-4 hours or overnight. This is a very important step. Leave dough in the fridge until it's been entirely chilled. Check by poking the middle of the dough. If it's soft, means the dough has to rest longer.
• Remove dough from the fridge and divide into 2 parts. Keep the part you are not working with in the fridge, covered with the plastic wrap.
• Roll the other half on a floured counter until it's 1/4" thick. Dough might be very hard at first. Give it a couple of minutes to soften up slightly.
• Cut into rounds, stars, or rectangles, whatever shape you want to work with. Place on a baking sheet lined with parchment paper or with a silicon mat.
• Place tray in the freezer while you pre-heat your oven.
• This step is also important because when you roll out the dough, the butter softens up. You want the butter to be very cold and solid before entering the oven. This helps your cookie retain a better shape and structure because the butter won't start melting immediately.
• Pre-heat the oven to 350F.
• Bake trays anywhere from 10-20 minutes. It depends on the size of the cookies you are making. Speaking about size, if your cookies are very large, say, over 1 1/2 inches long or wide, you want to lightly poke the top of the cookies with a fork before inserting in the oven. If you don't do that, air bubbles will form and change the shape of the cookies.
• Remove cookies from the oven once center is lightly blonde and outsides are lightly golden. That's the perfect balance for looks and texture! Don't overbake your Shortbread cookies or they will be tough.
• Once cookies are cooled, melt chocolate over a double boiler. Dunk one end of each cookie in melted chocolate and scrape excess with a small spatula. Sprinkle powdered pistachio over chocolate and let it dry on a wire rack.

PISTACHIO ORANGE SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F. Butter an 11-inch fluted tart pan with a removable bottom. In a large bowl, with an electric mixer on medium, beat the butter and sugar until combined and fluffy, about 2 minutes. Add the egg yolks and orange zest and beat until combined. Beat in the flour, salt and baking powder. Add the pistachios and beat just until evenly distributed.
• Tip the dough into the prepared pan and press it into an even layer. Freeze until firm, about 15 minutes.
• Sprinkle the top of the dough with sanding sugar and bake on a rimmed baking sheet until the shortbread is golden brown and set, 20 to 25 minutes. Transfer the baking sheet holding the tart pan to a rack to cool for a few minutes. While the dough is still warm, remove the pan edges and cut the cookie into wedges. Let cool completely.
• Carefully separate the wedges and set them on a work surface. Drizzle with melted chocolate. Let stand at room temperature until the chocolate has set, about 1 hour.

PISTACHIO-ORANGE CHOCOLATE COINS

Steps:

• Line a baking sheet with parchment paper and oil the paper. Combine the chocolate chips and shortening in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth and melted.
• Spoon the chocolate into 1 1/2-inch circles on the prepared pan. Let cool slightly. Top with the pistachios and candied orange peel. Refrigerate until firm.

ORANGE-CHOCOLATE SHORTBREAD COOKIES WITH PISTACHIO

Steps:

• Set racks in the upper and lower thirds of an oven, and preheat to 325 degrees. In the bowl of a standing mixer, fitted with a paddle attachement, beat the butter and sugars on medium speed for about ten minutes, or until the mixture is light in color, and very soft and fluffy. Stir in the orange oil and zest. In a separate bowl, measure out and then sift the flour. Fold the flour into the batter by hand, taking caution not to overmix. Place a handful of the dough at a time on a lightly floured work surface. With a lightly floured hand, pat each piece down to 3/8-inch thick. Connect each piece to the next, making a rough rectangular shape. If the dough sticks, loosen it with a small paddle knife or spatula. Try to use the flour sparingly. Cut the dough, using a round metal cutter, about 2 inches in diameter. Transfer the cut pieces onto the prepared pans, spacing about 1 1/2 inches between each. Press remaining scraps together and continue cutting until there are no scraps left. Bake the shortbreads for 15-20 minutes, rotating the cookie sheets from bottom to top shelves half-way through the cooking process. The cookies will be pale golden in color when they are done. Allow to cool for two minutes on the cookie sheets, then transfer to a cooling rack. Melt the chocolate over a double boiler. Meanwhile, spread chopped pistachios out upon a large plate. Clear a space next to the plate of pistachios for the bowl of melted chocolate, and on the other side, for parchment paper to set the finished cookies on. Once the cookies are completely cool, dip the bottoms (about one third of the way up) in the melted chocolate. Immediately dip melted chocolate portion of the cookie in the pistachios. Set the finished cookies on a piece of parchment, and allow the chocolate to harden. Store in a tightly-covered container.

ORANGE PISTACHIO COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, orange zest and vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture., Divide dough in half. Roughly shape each portion into a 7-in. roll along the long end of a 14x8-in. sheet of waxed paper. Tightly roll waxed paper over dough, using the waxed paper to mold the dough into a smooth roll. Place waxed paper-covered roll in an airtight container; freeze 30 minutes or until firm, or refrigerate overnight. , Preheat oven to 350°. Sprinkle pistachios on a rimmed baking sheet. Unwrap and roll each roll of dough in pistachios. Cut dough crosswise into 1/4-in. slices. Place 1/2 in. apart on parchment-lined baking sheets. Bake 6-8 minutes or until bottoms are light brown. Cool slightly on pan. Remove from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar, orange juice and butter until smooth. Spread over cookies. If desired, sprinkle with additional pistachios. Let stand until set.

WHITE CHOCOLATE-ORANGE-PISTACHIO THUMBPRINT COOKIES

Steps:

• Combine butter, sugar, egg yolks, and vanilla extract in large bowl. Beat using an electric mixer until well mixed. Add flour, salt, and pudding mix; beat well. Chill dough in the refrigerator for 30 minutes.
• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Shape dough into 1-inch balls and place on the prepared baking sheets. Make an indentation in the center of each cookie with your thumb.
• Bake in the preheated oven until lightly golden around the edges, 10 to 12 minutes. Remove from baking sheet and allow to cool on a wire rack, about 30 minutes.
• Combine white chocolate chips, milk, and orange zest in a microwave-safe bowl. Heat in the microwave for 1 1/2 minutes, stirring every 30 seconds, until chocolate is melted and smooth.
• Pour white chocolate mixture into a piping bag and pipe into the thumbprint of the cooled cookies. Sprinkle with chopped pistachios.

CHOCOLATE-DIPPED ORANGE SHORTBREAD COOKIES

Steps:

• Combine flour, sugar, 2 tablespoons orange zest, cinnamon, nutmeg, and cloves in the bowl of a stand mixer fitted with the paddle attachment. Add butter and beat until mixture resembles crumbs and starts to stick together. Work until dough sticks together and forms a smooth ball that is not sticky, adding milk if mixture is too dry. Press into a disk shape and wrap in wax paper. Chill in the refrigerator for 30 minutes
• Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Lightly flour a clean countertop. Roll dough to 1/2-inch thickness. Cut into shapes with cookie cutters and place on the prepared baking sheets.
• Bake cookies in the preheated oven until bottoms are lightly golden, 18 to 22 minutes. Transfer cookies to wire racks and cool completely, about 30 minutes.
• Line the countertop with wax paper. Dip tops of cookies into the melted chocolate, allowing excess to drip back into the bowl. Place cookies on the wax paper and immediately sprinkle tops with remaining 1 tablespoon orange zest. Let dry.

ORANGE SHORTBREAD COOKIES WITH CHOCOLATE CHIPS

Steps:

• Position rack in center of oven; preheat to 350°F. Butter and flour large baking sheet. Whisk first 3 ingredients in medium bowl. Beat butter, sugar, orange peel, and orange extract in large bowl until fluffy. Beat in yolk, then cream. Add flour mixture; beat until dough comes together in moist clumps. Stir in chocolate chips.
• Drop dough by generous tablespoonfuls onto baking sheet, spacing 3/4 inch apart. Using moistened fingertips, flatten each to 1/2-inch-thick round. Bake cookies until golden, about 18 minutes. Transfer to rack; cool. (Can be made 3 days ahead. Store airtight at room temperature.)