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 CREAM CHEESE COOKIES
My son-in-law is a big fan of pistachios. He looks forward to these buttery cookies at holiday time, but I make them for him more than just once a year. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat butter, cream cheese and confectioners' sugar until blended. Beat in egg, lemon zest, vanilla and food coloring. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half; shape each into a 7-1/2-in.-long roll. Roll in chopped pistachios. Wrap and refrigerate 2 hours or until firm., Preheat oven to 375°. Unwrap and cut crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Press a whole pistachio into the center of each cookie., Bake 7-9 minutes or until edges are lightly browned. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 61 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 46mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
PISTACHIO CREAM CHEESE FINGERS
These are tender and delicately flavored cookies - the light green color and chocolate drizzle make them stand out on a cookie tray. Nice for holidays or bridal showers.
Provided by IRENED
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h45m
Yield 100
Number Of Ingredients 11
Steps:
- In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the egg and vanilla. Combine the flour, dry pudding mix, baking powder, and salt; stir into the creamed mixture. Cover dough, and refrigerate for at least one hour for easier handling.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Shape teaspoonfuls of dough into finger shapes, about 1 1/2 inches long. Place cookies on prepared cookie sheets.
- Bake for 9 to 12 minutes in the preheated oven, or until set and very lightly browned on bottoms. Cool completely on a wire rack.
- In small saucepan over low heat, melt together chocolate and shortening, stirring constantly until smooth and well blended. Drizzle a small amount of chocolate over each cookie. Allow the chocolate to set before storing.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 5.6 g, Cholesterol 9.2 mg, Fat 3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 51.1 mg, Sugar 3.1 g
PISTACHIO CREAM SANDWICH COOKIES
Crisp buttery cookies flecked with pistachios sandwiched with pistachio flecked frosting (which may be left white or tinted a very pale green)...from a Land 'O Lakes cookie magazine. *prep time does not include chill time, which is an extra hour.*
Provided by JamesDeansGirl
Categories Dessert
Time 58m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Using an electric mixer on medium speed, blend the butter and powdered sugar; cream well.
- Add the egg and blend well.
- Reduce mixer speed to low; add the flour and salt and mix well.
- Wrap dough in plastic wrap and chill until firm, at least 1 hour.
- Heat oven to 350*F.
- Place the pistachios in a small bowl. Shape dough into 1/2" balls; roll each in the pistachios and place 1" apart on ungreased cookie sheets. Flatten each cookie with the bottom of a glass that has been dipped in granulated sugar.
- Bake 7-8 minutes or until edges are lightly browned; transfer cookies to wire racks and cool completely.
- Meanwhile, make the filling: blend the powdered sugar, butter, vanilla, and enough half-and-half to achieve desired spreading consistency. Stir in the pistachios and a few drops of green food coloring, if desired.
- Spread the bottoms of half the cookies with a scant teaspoons filling; top with remaining cookies, bottom side down.
Nutrition Facts : Calories 940.7, Fat 56.6, SaturatedFat 30.8, Cholesterol 175.8, Sodium 492.5, Carbohydrate 101.2, Fiber 3.2, Sugar 60.5, Protein 10.9
PISTACHIO-SHORTBREAD SANDWICH COOKIES
Use strawberry jam, not preserves, for this nutty and buttery shortbread cookie recipe. The smooth texture of seedless jam makes for neat sandwich cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes about 2 1/2 dozen
Number Of Ingredients 6
Steps:
- In a food processor, process butter, confectioners' sugar, and salt until smooth. Add flour and pulse until a dough forms. Stir in pistachios. Shape dough into two 8-inch-long logs, tightly wrap in plastic, and freeze until firm, 30 minutes (or up to 1 month).
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut dough into 1/4-inch slices and transfer to parchment-lined baking sheets. Bake until cookies are set and barely golden at edges, 10 to 15 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.
- Spread 1/2 teaspoon jam on bottoms of half the cookies, then sandwich with remaining cookies. Store in airtight containers, up to 1 week.
Nutrition Facts : Calories 143 g, Fat 9 g, Fiber 1 g, Protein 2 g, SaturatedFat 4 g
PISTACHIO SHORTBREAD SANDWICHES
We tasted these melt-in-your-mouth morsels at a Christmas party several years ago, and I have since tweaked the recipe to include pistachios. The cookies disappear so quickly at parties, you just might have to watch the plate-and check the kids' pockets! -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in pistachios., Preheat oven to 300°. On a surface sprinkled with confectioners' sugar, roll dough to 1/4-in. thickness. Cut with a 2-1/2-in. fluted round cookie cutter dusted with confectioners' sugar. Place cookies 1 in. apart on ungreased baking sheets. Bake until edges begin to brown, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., Spread preserves on bottoms of half of the cookies; cover with remaining cookies. If desired, combine confectioners' sugar and lemon juice until smooth. Drizzle over cookies.
Nutrition Facts : Calories 314 calories, Fat 19g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 131mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.
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Estimated Reading Time 5 minsTotal Time 1 hr 25 mins
- Whiz up 2/3 cup of toasted pistachios in the food processor until finely ground, about 8-10 pulses should do it. In a small mixing bowl, whisk together flour, sea salt, and ground pistachios.
- Beat together the butter and powdered sugar in a medium mixing bowl until light and fluffy. Add in the lemon zest, lemon juice and salt. Mix until combined.
- In a small mixing bowl, stir together the powdered sugar and lemon juice. This should be enough juice. It will look dry at first and like you need to add more, but resisted this temptation! Just keep stirring. You want it to be thin enough to drip from the spoon so that you can easily decorate the cookies, but thick enough so that it doesn't just slid off the cookies.
- Once completely cooled, spread (or use a piping bag) half the cookies with about 1 tablespoon of the buttercream. Top with a second cookie. Drizzle one side of each sandwich cookie with the lemon icing topping and sprinkle the chopped toasted pistachios. Allow the icing to set completely and enjoy!
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3.8/5 (6)Calories 80 per servingServings 48
- Combine 3/4 cup butter and 3/4 cup powdered sugar in bowl. Beat on medium speed, scraping bowl often, until well mixed. Add egg; continue beating until combined. Add flour and salt; beat on low speed until well mixed. Wrap in plastic food wrap. Refrigerate at least 1 hour or until firm.
- Place 1/2 cup chopped pistachio nuts in bowl. Shape dough into 1/2-inch balls. Roll each in pistachio nuts. Place 1 inch apart onto ungreased cookie sheets. Flatten each cookie with bottom of glass dipped in sugar.
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3.4/5 (43)Author Alex LauServings 24Estimated Reading Time 1 min
- Preheat oven to 350°. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter, granulated sugar, and pistachio paste in a large bowl until light and fluffy, about 4 minutes. Mix in vanilla, then eggs, one at a time, beating to incorporate completely after each addition. Reduce speed to low and gradually add dry ingredients; mix just until combined.
- Scoop heaping tablespoonfuls of dough onto parchment-lined baking sheets, spacing 3" apart. Bake cookies until golden, 12–15 minutes. Let cool on baking sheets 10 minutes, then transfer to wire racks and let cool completely.
- Using an electric mixer on medium-high speed, beat butter, pistachio paste, powdered sugar, vanilla, and salt until light and fluffy, about 3 minutes.
- Spread 1 scant tablespoonful pistachio cream onto flat side of a cookie. Top with another cookie, flat side down; press lightly to even out filling. Repeat with remaining cookies and pistachio cream.
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