PISTACHIO BUTTER SANDWICH COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- For the cookies: In a high-powered food processor, blend the pistachios and almonds until spreadable, 10 to 15 minutes. Remove 1/4 cup (64g) of the mixture and set aside for the filling. To the food processor, add the salt, lemon zest, almond extract and granulated sugar and blend together. Add the egg and blend to combine. Scoop out 16 tablespoon-size balls and roll in granulated sugar. Flatten, place on a baking sheet 1 inch apart and bake for 12 minutes (they'll still be very soft but they'll firm up as they cool). Let cool on the pans for 10 minutes and then transfer to a wire rack to cool completely.
- For the filling: In a stand mixer fitted with a paddle attachment, blend together the butter and reserved pistachio-almond butter. Add the powdered sugar and blend to combine. Add the salt, vanilla extract, almond extract and lemon zest. Fill a piping bag with the filling and pipe in the centers of half of the cooled cookies. Sandwich them with the other half of the cookies and then roll in sprinkles. Enjoy!
PISTACHIO CARDAMOM BUTTER COOKIES
Creamy white chocolate makes a rich, milky finish for these deliciously spiced cookies. For the best flavor, buy the highest quality white chocolate you can find. High-quality milk or dark chocolate can be substituted, if white chocolate isn't your thing.
Provided by Samantha Seneviratne
Categories Pistachio Bake Cookies Kid-Friendly Christmas Cardamom Dessert Christmas Eve Picnic Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 3 1/2 dozen cookies
Number Of Ingredients 13
Steps:
- Make the cookies:
- Cook butter and cardamom in a small saucepan over medium heat, stirring occasionally, until butter is golden brown and fragrant, 6-8 minutes. Let stand 15 minutes, then strain butter through a fine-mesh sieve into a small bowl. Freeze until just firm, about 15 minutes.
- Meanwhile, whisk flour, salt, and baking powder in a small bowl.
- Transfer butter to the bowl of a stand mixer fitted with the paddle attachment; add sugar. Beat on medium-high speed until pale and well combined, about 2 minutes. Add egg and beat until combined, scraping down sides of bowl as needed. Add dry ingredients and pistachios and beat on low speed just until combined.
- Turn out dough onto a clean work surface. Divide in half. Place each half on a 9x13" sheet of parchment paper with the long end facing you. Roll dough into 2 logs about 1 1/2" in diameter. Wrap each in parchment paper, making sure to cover ends completely. Chill until firm, at least 1 hour or up to overnight.
- Position racks in upper and lower thirds of oven; preheat to 350°F. Let dough stand at room temperature until soft enough to slice, about 15 minutes. Slice logs into 1/4"-thick rounds. Arrange rounds on 2 parchment-lined rimmed baking sheets about 1" apart. Bake cookies, rotating sheets halfway through, until bottoms are lightly golden, 12-15 minutes. Transfer sheets to wire racks and let cool.
- Make the glaze and assemble the cookies:
- Combine chocolate and oil in a small heatproof bowl. Heat in 10-second intervals in microwave, stirring, until melted and combined, 30-40 seconds total.
- Dip cookies halfway into melted chocolate and transfer to parchment-lined baking sheets. Sprinkle chocolate with pistachios. Chill until chocolate is set, about 10 minutes.
- Do ahead
- Dough can be made up to 2 weeks ahead; keep frozen. Let stand at room temperature until soft enough to slice, about 30 minutes.
PISTACHIO COOKIES
This wonderful cookie is always part of my holiday cookie treats. They are fun to make and everyone will be impress with how pretty the green coloring is.-Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the butter, oil and confectioners' sugar until blended (mixture will clump together). Add eggs, one at a time, beating well after each addition. Beat in extract and food coloring. , Combine the flour, pudding mix, baking soda, cream of tarter and salt; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1 hour., Shape into 1-in. balls; roll in colored sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Cool for 1 minute before removing to wire racks. Store in an airtight container.
Nutrition Facts : Calories 117 calories, Fat 7g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 93mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
PISTACHIO BUTTER COOKIES
Steps:
- Pour 1/2 cup of the pistachios into a food processor and process until finely ground. With the motor running, start pouring in 1 tablespoon of the vegetable oil in a thin stream through the food processor's opening, stopping when the ground pistachios turn into a paste, and adding more oil if needed. Scrape the pistachio butter into a bowl.
- Coarsely chop the remaining 1/4 cup of pistachios.
- With an electric stand mixer fitted with the paddle attachment or a hand mixer, beat the butter and brown sugar on medium speed until incorporated. Beat on high spread until very smooth, 1 to 2 minutes. On medium speed, beat in the egg yolk and vanilla until well blended, scraping down the sides of the bowl if necessary. Beat in the pistachio butter until thoroughly blended.
- In a medium mixing bowl, whisk together the flour and baking soda. With the electric mixer on low speed, slowly add the dry ingredients to the pistachio butter mixture until there are no patches of flour. Add the chopped pistachios and mix until thoroughly combined.
- Divide the dough in two. Transfer half the cookie dough to a large sheet of plastic wrap on your work surface and form it into a 7-inch log, using the plastic wrap to help roll and shape it. Wrap it in plastic wrap, twist the ends, and refrigerate for 30 minutes, or until firm. Repeat with the other half of the dough.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper, and position a rack in the middle of the oven.
- When the logs are firm, set them back on your work surface, and use a sharp knife to cut the dough into 1/2-inch pieces. (You should have about two dozen.) Set as many of the cookies as you intend to bake about 2 inches apart on the prepared baking sheet.
- Bake for 12 to 15 minutes, rotating the baking sheet front to back halfway through cooking, until they are lightly golden and the edges have started to darken.
- Remove from the oven and let the cookies cool for a few minutes on the baking sheet, then transfer to a rack to finish cooling.
- Put the remaining cookies on a second baking sheet and transfer it to the freezer.
- Freeze the cookies for at least an hour, until they are hard. Remove the baking sheet from the freezer and put the cookies in a freezer-safe heavy-duty resealable plastic bag, rolling out the excess air before you seal it. Return to the freezer and store for up to 3 months. Bake the frozen cookies for 15 to 20 minutes, until lightly golden.
PISTACHIO BUTTER COOKIES
Make and share this Pistachio Butter Cookies recipe from Food.com.
Provided by Lattegirl
Categories Dessert
Time 55m
Yield 6 dozen
Number Of Ingredients 10
Steps:
- Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 2 eggs and vanilla. Continue beating, scraping bowl often, until well mixed.
- Reduce speed to low; add flour, 1 cup pistachios and salt. Beat, scraping bowl often, until well mixed.
- Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (at least 1 hour).
- Heat oven to 350°F Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/2-inch round cookie cutter; cut each round in half. Place 1 inch apart onto greased baking sheets.
- Beat together egg white and water in small bowl. Brush tops of cookies lightly with egg mixture; sprinkle with remaining chopped pistachios. Bake for 10 to 12 minutes or until edges are lightly browned.
Nutrition Facts : Calories 782.9, Fat 44.3, SaturatedFat 21.4, Cholesterol 151.8, Sodium 348.9, Carbohydrate 84.6, Fiber 4.2, Sugar 35.8, Protein 14.2
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- Using either a hand or standing mixer with a paddle attachment, cream together the room temperature butter and sugar. Add the egg yolk, heavy cream, and vanilla extract, beating well until combined. Add the flour, baking powder, salt, and 1/2 cup chopped pistachios. Mix thoroughly.
- Place the cookie dough on a large piece of plastic wrap, and lightly flour your (clean) hands to prevent the dough from sticking too much. Shape dough into a log, approximately 12 inches long. Wrap the log of dough in the plastic wrap until covered and chill overnight in the fridge.
- The next day, preheat the oven to 400°F. In a small bowl, stir together the remaining 2TBSP sugar with remaining 1/4 cup finely chopped pistachios; set aside.
- Lightly beat the saved egg white and brush evenly onto the exterior of the dough log, coating it completely. Place the dough log on a baking sheet and pour the sugar-pistachio mixture on top of the log. Then, roll the log in the sugar mixture, pressing it into the dough as needed, until completely coated.
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- Place racks in upper and lower thirds of oven; preheat to 350°. Cook butter and bay leaves in a small nonstick skillet over medium-low heat, swirling occasionally, until milk solids are a deep amber color and butter smells very nutty, 6–8 minutes. (Be careful, it may sputter!) Fish out and discard bay leaves. Pour butter into a medium bowl, scraping in any browned bits. Set bowl with butter over a large bowl filled with ice water; let cool, stirring often, until slightly cooler than room temperature (not until hard), 15–20 minutes. (Or chill in fridge about 1 hour.)
- Meanwhile, toast ⅓ cup pistachios on a large rimmed baking sheet, tossing halfway through, until golden brown, 10–13 minutes. Let cool, then finely chop.
- Scrape butter into a large bowl. Using an electric mixer on medium-high speed, beat until light beige and fluffy, about 3 minutes. Reduce mixer speed to medium-low; beat in egg yolks and ½ tsp. vanilla, followed by ¾ cup (83 g) powdered sugar, scraping down sides of bowl as needed. Beat in chopped toasted pistachios and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, then add flour in 2 additions. Beat until dough comes together. (It may look crumbly, but it should hold together when squeezed in your palm.) Transfer dough to a large piece of parchment paper and pat into a loose square. Cover with a second piece of parchment and roll out to a 9" square about ¼" thick. Chill dough 20 minutes.
- Uncover dough; cut into 1½"-wide strips. Cut strips at a 45° angle about 1½" apart, creating oblique diamonds. Arrange cookies on 2 parchment-lined baking sheets, spacing 1" apart. Bake, rotating baking sheets top to bottom and front to back halfway through, until edges are golden, 14–18 minutes. Let cool.
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