Pistachio Spritz Cookies Recipes

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PISTACHIO LACE COOKIES



Pistachio Lace Cookies image

Provided by Food Network

Categories     dessert

Time 7h15m

Yield about 8 dozen cookies

Number Of Ingredients 6

3 ounces (3/4 stick) unsalted butter
1 1/4 cups shelled pistachios
7/8 cup (3/4 cup plus 2 tablespoons) sugar
6 tablespoons all-purpose flour
1/4 cup orange juice
2 tablespoons Grand Marnier or other orange liqueur

Steps:

  • For the cookie dough, melt the butter and cool until tepid or barely warm to the touch, for about 40 minutes.
  • Grind the pistachios and sugar in a food processor, pulsing on/off until the nuts are coarsely chopped, or chop the nuts by hand and mix them with the sugar. Blend the flour and the pistachio/sugar mixture using an electric mixer. Add the tepid butter, orange juice and Grand Marnier and mix just until evenly moistened. The dough will be wet and sticky. Spread the dough out into a 1-inch wide log on a sheet of plastic wrap. Using the wrap as an aid, roll the dough up in plastic. Refrigerate or freeze until firm, for about 6 hours. (This can be prepared ahead and refrigerated 1 week or wrapped in freezer paper and frozen several months. Defrost in the refrigerator before continuing with the recipe.)
  • To bake, preheat the oven to 325 degrees. Line 2 large baking sheets with parchment paper. Slice the dough into 1/8-inch-thick coins. Arrange as many as will fit on the prepared sheets, leaving 2 inches between the cookies. Dip a fork in water, shake dry and use it to flatten the cookies. Bake the cookies until well browned, for about 12 minutes, exchanging the position of the baking sheets in the oven halfway. Let the cookies cool on parchment until firm enough to dislodge with a spatula, for about 5 minutes. Gently transfer to racks in a single layer. Arrange and bake the remaining coins in the same manner. Cool the cookies completely on racks. Store in an airtight container at room temperature.

CHOCOLATE-DIPPED SPRITZ WASHBOARDS WITH PISTACHIOS



Chocolate-Dipped Spritz Washboards with Pistachios image

Provided by Gina Marie Miraglia Eriquez

Categories     Cookies     Chocolate     Nut     Dessert     Bake     Christmas     Tree Nut     Pistachio     Birthday     Christmas Eve     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 3 dozen cookies

Number Of Ingredients 7

Buttery Sugar Cookie dough recipe with substitutions and an ingredient elimination
1 cup confectioners' sugar
3/4 teaspoon pure almond extract
7 to 8 ounces good bittersweet (60% cacao) chocolate
1/4 cup finely chopped salted pistachios
Special Equipment
A cookie press fitted with a 1 1/2-inch-long straight fluted opening; 2 large baking sheets

Steps:

  • Make Cookies:
  • Heat oven to 350°F with rack in middle.
  • Make Buttery Sugar Cookie dough as directed, with the following exceptions:
  • Eliminate the egg.
  • Substitute 1 cup confectioners' sugar for the granulated sugar and substitute 3/4 teaspoon almond extract for the 1 teaspoon vanilla extract.
  • Pack the cylinder of the press with some of the dough. Proceed according to the cookie press instructions. Pipe the dough in 3-inch-long strips onto a large ungreased baking sheet, spacing them 1 inch apart. Use a paring knife to cut the dough free from the cookie press.
  • Freeze or chill the cookies on the baking sheet until firm.
  • Bake until edges are pale golden, 7 to 10 minutes. Cool on sheets 2 minutes, then transfer cookies with a metal spatula to racks to cool.
  • Continue to pipe, chill, and bake more spritz washboards in batches with remaining dough (pipe and chill on second sheet while first sheet is baking; cool baking sheets between batches and use fresh parchment paper).
  • Decorate Cookies:
  • Melt chocolate (see Cooks' Notes) in a deep metal bowl set over a pan of barely simmering water, stirring occasionally until smooth. Remove bowl from the pan. Use a folded towel to tilt the bowl slightly, so that the melted chocolate is deep enough for dipping the cookies.
  • Put pistachios in a shallow bowl.
  • Set cooling racks on baking sheets.
  • Dip cookies, one at a time, in chocolate so that it coats about half the cookie on the diagonal, then scrape off the excess chocolate from the bottom of the cookie against the rim of the bowl.
  • Sprinkle the chocolate with some pistachios and arrange the cookies on the racks.
  • Let cookies stand at room temperature until the chocolate has set, about 1 hour.

PISTACHIO CREAM CHEESE COOKIES



Pistachio Cream Cheese Cookies image

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

1/2 cup butter, softened
3 ounces cream cheese, softened
1-1/2 cups confectioners' sugar
1 large egg, room temperature
3 teaspoons grated lemon zest
1-1/2 teaspoons vanilla extract
1 to 2 drops green food coloring
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup finely chopped pistachios
60 shelled pistachios (about 1/3 cup)

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.

SAINT PATRICK'S PISTACHIO COOKIES



Saint Patrick's Pistachio Cookies image

These taste-tempting green pistachio cookies are the ideal Saint Patrick's Day treat! Two secret ingredients, avocado and applesauce, keep all the taste and texture!

Provided by Kate's Kitchen

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 35m

Yield 35

Number Of Ingredients 12

½ ripe avocado
¼ cup unsalted butter, softened
½ cup applesauce (such as Mott's®)
½ cup white sugar
¼ cup skim milk
1 large egg
2 (3.4 ounce) packages instant pistachio pudding mix (such as Jell-O®)
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
⅔ cup pistachio nuts
2 cups unbleached all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
  • Puree avocado in the bowl of a food processor. Add butter and blend until creamy. Add applesauce, sugar, and milk; pulse to combine. Add egg; pulse until smooth. Add pudding mix, vanilla extract, baking powder, and salt; pulse until dough is smooth and pastel green.
  • Place pistachio nuts in a resealable freezer bag and crush with a meat mallet. Add crushed pistachio nuts and flour to dough; pulse to combine.
  • Drop tablespoons of dough 2 inches apart onto prepared baking sheets; flatten gently.
  • Bake in the preheated oven until bottoms are beginning to brown, about 15 minutes. Remove from oven and cool on baking sheets, 5 to 10 minutes.

Nutrition Facts : Calories 92.9 calories, Carbohydrate 14.7 g, Cholesterol 8.8 mg, Fat 3.1 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 138.8 mg, Sugar 7.4 g

PISTACHIO SPRITZ PINWHEELS



Pistachio Spritz Pinwheels image

Dollops of dark chocolate are piped into the centers of these buttery pistachio spritz cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h

Yield Makes about 32

Number Of Ingredients 9

3/4 cup (3 ounces) toasted unsalted shelled pistachios
3/4 cup confectioners' sugar
2 sticks unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
3 to 5 drops green gel-paste food color, such as leaf green
2 1/4 cups unbleached all-purpose flour
1/4 teaspoon kosher salt
1 ounce bittersweet chocolate, melted

Steps:

  • Preheat oven to 350 degrees. Pulse pistachios with 1/4 cup confectioners' sugar in a food processor until finely ground.
  • With a mixer on medium speed, beat butter with remaining 1/2 cup confectioners' sugar until light and fluffy, about 3 minutes. Beat in extracts and food color. Reduce speed to low; add flour, salt, and pistachio mixture and beat until combined. Add 3 tablespoons water, 1 tablespoon at a time, until dough is smooth and pliable (so it will push through press).
  • Divide dough in half; spoon half into a cookie press fitted with a pinwheel design. Press cookies (2 pushes of spritzer), 1 inch apart, onto a baking sheet lined with a nonstick baking mat. Repeat with remaining dough and another lined baking sheet.
  • Bake, rotating sheets once, until edges are pale golden, about 14 minutes. Let cookies cool on sheets 1 minute, then transfer to a wire rack; let cool completely.
  • Place melted chocolate in a small piping bag fitted with a small writing tip, or a resealable plastic bag with a corner snipped off. Pipe chocolate in center of each cookie and let set, about 1 hour. Cookies can be stored in an airtight container, between sheets of parchment or waxed paper, up to 1 week.

PISTACHIO COOKIES



Pistachio Cookies image

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

1/2 cup butter, softened
1/2 cup vegetable oil
1/2 cup confectioners' sugar
2 eggs
1 teaspoon almond extract
1 to 3 drops green food coloring
2 cups all-purpose flour
1 package (3.4 ounces) instant pistachio pudding mix
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup chopped pistachios or pecans
1/2 cup green colored sugar

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.

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