Pistachio Meltaway Cookies Recipes

PISTACHIO COOKIES

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.

PISTACHIO CHERRY MELTAWAYS

Steps:

• In a stand mixer, beat the butter until fluffy. Add the powdered sugar, pudding mix, and flour. Mix until combined. The mixture may seem dry at first but will come together after beating.
• Add the almond extract and green food coloring if you want the cookies with a brighter green color.
• Finely chop the maraschino cherries. Using a paper towel pat the cherries removing all of the juice and excess liquid. You want to make sure you dry all of the red juice or you may turn your cookies a not so pretty color. Gently mix in the chopped cherries being careful not to overmix because the color will start to bleed.
• Wrap the dough in plastic wrap and place in the freezer for 30-60 minutes or until firm.
• Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
• Take a tablespoon of dough and roll into a ball. Place cookie on the cookie sheet and repeat with the remaining dough.
• Bake for 9-11 minutes. Remove from the oven and let the cookies cool on the cookie sheet. Once completely cooled sprinkle or roll cookies with additional powdered sugar.

PISTACHIO STARS

Steps:

• In a food processor, grind together the pistachios with the confectioner's sugar and zest until the pistachios are very finely ground. Set aside.
• Combine the egg whites and salt in the bowl of a very clean and dry mixing bowl. Whisk with an electric mixer until the egg whites become foamy. Slowly add the superfine granulated sugar and beat on high until you get stiff, white peaks (this can take a few minutes). Set aside about one-quarter of the meringue mixture (just eyeball it). Fold the remaining meringue into the ground nut mixture until you've created a thick paste.
• Preheat the oven to 300 degrees F.
• Sift a generous layer of confectioners' sugar onto a piece of parchment. Flatten the paste onto the parchment with your hands (spray your hands with nonstick cooking spray to keep the paste from sticking to your hands). Sift a generous layer of confectioners' sugar on top of the paste and top with another piece of parchment. Roll to about 1/4 inch thick.
• Using a 2-inch star-shaped cookie cutter (dipped in confectioners' sugar to keep the cutter from sticking), stamp out the stars and place on a parchment-lined cookie sheet an inch or so apart (the cookies don't spread, so there's not much worry). Using a small offset spatula, smear the tops of each star with a light layer of the reserved meringue. Continue with the rest of the cookies and a second parchment-lined cookie sheet.
• Bake until the meringue just begins to brown, about 15 minutes. The cookies should be light and chewy, not hard and crunchy.

PISTACHIO MELTAWAY COOKIES

Steps:

• Add butter to a standmixer and beat until fluffy.
• Add the 1/2 cup of powdered sugar, pudding packet, and flour.
• Mix until combined. Add in the extract. The batter with not be too sticky.
• Remove batter and place it into plastic wrap and wrap.
• Place in the fridge for 1 hour.
• When you are ready to bake, preheat the oven to 350 degrees.
• Line the baking sheet with parchment paper.
• Using a tablespoon cookie scoop, measure out one 1 tablespoon of dough and roll it into a ball.
• Bake for 9-11 minutes or until edges are slightly golden brown.
• Allow cookies to firm for 5 minutes.
• Dip them in additional powdered sugar & insert a small candy heart into each. Enjoy!

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 MELT AWAYS

Steps:

• In large bowl blend sugar, butter, shortening, almond extract, eggs, pudding mix, and food color.
• Add flour, soda and salt. Mix well.
• Chill for 1 hour.
• Heat oven to 375. Shape into 1-inch balls, roll in sugar. Place on ungreased cookie sheets leaving 2 inches between coookies. Bake 8 - 10 minutes Immediately remove from sheets and cool on racks.
• Preparation time includes chill time.