COCONUT, LIME AND PISTACHIO COOKIES
Perfect for freezing, these cookies look like Christmas but taste like summer. -Barbara Crusan, Pass Christian, Mississippi
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and lime juice. In another bowl, whisk flour, pudding mix, baking soda and baking powder; gradually beat into creamed mixture. Stir in pistachios and dried cranberries. With clean beaters, beat egg white on medium speed until thick and foamy; stir in coconut., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with bottom of a glass dipped in sugar. Top with coconut mixture. Bake until until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool. Sprinkle with lime zest. Store in airtight containers.
Nutrition Facts : Calories 82 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 59mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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.
LIME PISTACHIO COOKIES
Make and share this Lime Pistachio Cookies recipe from Food.com.
Provided by linq7420
Categories Dessert
Time 1h40m
Yield 18 cookies
Number Of Ingredients 10
Steps:
- Cream butter and sugar till fluffy.
- Beat in egg.
- Stir in flour and lime peel Mix in pistachio.
- Refrigerate for 1 hour.
- Roll into 1/4 inch thick and cut with cookie cutters.
- Place in ungreased baking sheet.
- Bake for 8 to 10 mins at 375F or till light brown.
- Ice as desired.
- Lime Icing: beat butter with powdered sugar,milk and lime peel till smooth.
- If frosting is too stiff,add in more milk.
- If too soft,add powdered sugar.
- Makes about 1 cup.
PISTACHIO LIME COOKIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 1h15m
Yield 3 dozen (1 1/2-inch) cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a food processor work bowl, add sugar and lime zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lime sugar in a separate bowl for later use.
- Add flour, baking powder and salt into food processor and pulse briefly to mix. Add cold butter into food processor with flour mixture and 3 ounces of the pistachios. Process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 seconds. Add remaining pistachios and mix briefly, about 5 seconds. Pour this mixture into the sugar and lime mixture in the large mixing bowl and set aside.
- In a medium bowl, mix egg yolks, vanilla extract, almond extract, and lime juice together.
- Using an electric mixer with a paddle attachment, pour in the lime/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lime juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.
- Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lime sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick. Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool.
PISTACHIO LIME SQUARES
Steps:
- Preheat the oven to 350 degrees and lightly butter an 8 x 8-inch baking pan.
- In a medium mixing bowl, combine the flour, butter, confectioners sugar, and salt and rub the mixture between your fingertips until it is the consistency of large moist breadcrumbs. Press the sweet dough evenly onto the base and about 1 inch up the sides of the prepared baking pan, and place the pan in the freezer for 10 minutes to firm the pastry. Bake in the center of the oven for 30 to 35 minutes, or until the pastry is firm and golden brown all over.
- Meanwhile, in a large bowl, beat the eggs together with the sugar until the sugar is dissolved and the mixture is pale. Beat in the baking powder, lime zest, lime juice, and salt. Stir in the pistachio nuts. Pour this mixture over the prebaked crust, making sure that the pistachios are evenly distributed, and return to the oven for 20 to 25 minutes more, or until the filling is set and puffy. Transfer the pan to a rack to cool and refrigerate for at least 1 and preferably 2 hours, or overnight, tightly covered. Just before serving, sift a little confectioners sugar over the top and cut into squares.
LIME SQUARES WITH PISTACHIO GRAHAM-CRACKER CRUST
This creamy dessert is a cross between key lime pie and traditional lemon bars.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h20m
Yield Makes 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
- In a food processor, finely grind pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
- In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
- Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.
COCONUT PISTACHIO COOKIES
I altered my mom's famous chocolate chip cookie recipe to accommodate two of my favorite flavors, coconut and pistachio. These crunchy-on-the-outside, chewy-on-the-inside cookies have been a huge hit ever since and one of my favorite to make. Hope you enjoy!
Provided by Ashley Bohacz
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 28m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 18.1 g, Cholesterol 11.6 mg, Fat 6.2 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 2.3 g, Sodium 80.4 mg, Sugar 9.4 g
BASIL, LIME, AND PISTACHIO COOKIES
This unique recipe always wins rave reviews. It's mildly sweet, a little savory...and unlike any cookie you have tasted before!
Provided by Bridget Leigh
Categories Dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Sift together flour, baking powder, and salt. Set aside.
- In large mixing bowl, beat butter at medium speed until light. Gradually beat in sugar; add the egg, vanilla, basil and zest, beating until very light and fluffy.
- At low speed, mix in the dry ingredients in three or four additions. Add chopped nuts.
- Turn dough out onto a lightly floured surface and divide in half. Shape each half into a roll 6-7" long. Wrap in plastic wrap and refrigerate until firm (approx. 8 hours). (Rolled dough may also be frozen. Thaw frozen dough briefly before baking.).
- Preheat oven to 375 degrees F. Cut the dough into 1/4" slices and place onto an ungreased baking sheet about 2 inches apart. Sprinkle lightly with coarse sugar.
- Bake 8-10 minutes or until lightly browned. Immediately remove from baking sheet and cool on a rack.
Nutrition Facts : Calories 147.9, Fat 7.8, SaturatedFat 3.6, Cholesterol 21.3, Sodium 119.5, Carbohydrate 17.8, Fiber 0.8, Sugar 8.8, Protein 2.4
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