PISTACHIO MELTAWAY COOKIES
These easy to make pistachio cookies melt in your mouth and are so delicious! Coated in powdered sugar, an added single heart gives them a cute, Christmas Grinch vibe.
Provided by Amy Desrosiers
Categories Dessert
Time 16m
Number Of Ingredients 7
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!
Nutrition Facts : ServingSize 1 cookie, Calories 303 kcal, Carbohydrate 33 g, Protein 3 g, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 41 mg, Sodium 252 mg, Fiber 1 g, Sugar 19 g, UnsaturatedFat 6 g
PISTACHIO CHERRY MELTAWAYS
These Pistachio Cherry Meltaways are soft and chewy with a sweet pistachio flavor.
Provided by Christy Denney
Categories Dessert
Time 40m
Number Of Ingredients 7
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 MELT AWAYS
This recipe was printed in an advertising flyer for a local realtor. My neighbor brought some over after she made them and they were pretty dang tasty. These would make great cookies for St. Patrick's Day.
Provided by Sandy in Oklahoma
Categories Dessert
Time 1h33m
Yield 54 cookies
Number Of Ingredients 11
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.
Nutrition Facts : Calories 59.6, Fat 3.8, SaturatedFat 1.6, Cholesterol 12.3, Sodium 29.3, Carbohydrate 5.6, Fiber 0.1, Sugar 2.1, Protein 0.7
SALTED PISTACHIO MERINGUES
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 2h30m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven.
- Line a sheet pan with parchment paper and spread the sugar so it's a perfectly even thickness on the paper right to the edge of the sugar, leaving a border on the paper so the sugar doesn't spill onto the pan. Bake for 8 to 10 minutes, until the edges start to brown lightly. Watch carefully! Lower the oven to 250 degrees F.
- Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk the egg whites on high speed for one minute, until frothy. With the mixer on low, slowly add the hot sugar to the egg whites. (I use a large spoon at first, then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the egg whites are room temperature. (The bowl may still be warm.) The meringue will be very thick and glossy.
- Using two large serving spoons, scoop 6 very large, messy oval dollops of meringue onto each of two sheet pans lined with parchment paper, spacing them out because they will expand while they bake. Sprinkle the pistachios on top and bake for 1 1/2 to 2 hours (make sure your oven isn't above 250 degrees!), until the outsides of the meringues are crisp but not browned and the centers are still soft. Sprinkle with fleur de sel and set aside to cool.
SALTED PISTACHIO MERINGUES
Meringues, like people, come in all shapes and sizes: There are small, crunchy ones that look like sweet meringue kisses and big, pillowy Pavlovas that are piled high with whipped cream and fruit. Sometimes, I pipe meringue in the shape of mini tart shells, bake them until they're crisp, and fill them with ice cream and fruit. But my new favorite meringues, inspired by chef Yotam Ottolenghi, are these big messy clouds. I form them on a sheet pan with two big spoons, then I top them with chopped pistachios and flaked sea salt. They're crispy on the outside and taste like marshmallows inside. The different textures and the touch of salt make every bite an adventure. I promise if you make these, people will go crazy!
Provided by Ina Garten
Categories dessert
Time 2h
Yield 12 very large meringues
Number Of Ingredients 5
Steps:
- Preheat the oven to 400˚ F. Arrange two racks evenly spaced in the oven.
- Line a sheet pan with parchment paper and spread the sugar so it's a perfectly even thickness on the paper right to the edge of the sugar, leaving a border on the paper so the sugar doesn't spill onto the pan. Bake for 8 to 10 minutes, until the edges start to brown lightly. Watch carefully! Lower the oven to 250˚ F.
- Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk the egg whites on high speed for 1 minute, until frothy. With the mixer on low, slowly add the hot sugar to the egg whites. (I use a large spoon at first, then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the egg whites are room temperature. (The bowl may still be warm.) The meringue will be very thick and glossy.
- Using two large serving spoons, scoop 6 very large, messy oval dollops of meringue onto each of two sheet pans lined with parchment paper, spacing them out because they will expand while they bake. Sprinkle the pistachios on top and bake for 1 1/2 to 2 hours (make sure your oven isn't above 250˚ F!), until the outsides of the meringues are crisp but not browned and the centers are still soft. Sprinkle with the fleur de sel and set aside to cool.
PISTACHIO PINWHEELS
This recipe, from "Dessert Person" (Clarkson Potter, 2020) is one of those ace-up-your-sleeve, slice-and-bake cookie recipes every baker needs. The pinwheels are super tasty, need no decoration and require no major assembly. These buttery, nutty, shortbready cookies achieve the highest calling for any recipe: They look and taste as if they are harder to make than they are. (Watch Claire make them here.)
Provided by Claire Saffitz
Categories cookies and bars, dessert
Time 40m
Yield 32 cookies
Number Of Ingredients 9
Steps:
- In a food processor, pulse the pistachios until they're very finely ground but not yet forming a paste, about 25 second-long pulses. Transfer the ground pistachios to a small bowl and set aside.
- To the same food processor (no need to wash after grinding the pistachios), add the butter and confectioners' sugar, and process until the mixture is smooth and creamy. Add the yolks and almond extract, and process until the mixture is smooth and light. Add the flour and salt, and pulse, scraping down the sides of the bowl once or twice, until you have a stiff, uniform dough.
- Transfer two-thirds of the dough (about 10 ounces/240 grams) to a medium bowl and add the almond flour to the bowl. Use a flexible spatula to work the almond flour into the dough until you have a uniform mixture.
- Scrape the almond dough onto a piece of parchment paper. Pat it down with your hands into a thinner layer, then place a piece of parchment paper on top. Roll out the dough between the sheets of parchment into a slab measuring about 12-by-8 inches and ¼-inch thick. (Uncover the dough and use a small offset spatula to shape the dough into a rectangle if necessary.) Slide the parchment paper onto a baking sheet and refrigerate the slab until firm, 10 to 15 minutes.
- Meanwhile, add the ground pistachios to the food processor with the remaining dough and pulse until the mixture is thoroughly blended and the dough has taken on a green color, about 7 pulses. Set aside at room temperature while the almond dough chills.
- Remove the almond dough from the refrigerator and plop tablespoon-size pieces of the pistachio dough across the surface of the slab. Use the offset spatula to spread the pistachio dough across the length of the slab in an even layer, leaving a 1/2-inch border along the longer sides. Starting at one of the longer sides and using the parchment paper to help you, roll the dough into a tight spiraled log. Wrap the log in parchment paper and transfer to the refrigerator. Chill until the dough is very firm, at least 1 hour.
- When ready to bake, arrange two oven racks in the upper and lower thirds of the oven and heat to 350 degrees. Line two large rimmed baking sheets with parchment paper and set aside.
- Sprinkle the demerara sugar across a cutting board. Remove the log from the refrigerator, unwrap, and roll across the board in the sugar, pressing down very firmly as you roll so the sugar adheres. Continue to roll and press until the entire log is coated. Using a sharp knife, shave a thin crosswise slice off of each end so you have straight sides with the full spiral exposed. Cut the log in half crosswise, then cut each half in half again to make quarters, and cut each quarter in half again for eighths. (This ensures even, equal slices.) As you cut, roll the pieces on the cutting board to prevent the pinwheels from gaining a flat side and losing their round shape. Cut each piece into 4 equal slices to make 32 cookies.
- Divide the cookies between the two prepared baking sheets and space them evenly. Bake the cookies on the upper and lower racks until they are golden around the edges, 15 to 20 minutes, switching racks and rotating the sheets front to back halfway through baking. Remove from the oven and let cool completely on the baking sheets.
PISTACHIO MALLOW SALAD
This fluffy pistachio salad is a real treat since it's creamy but not overly sweet. It's easy to mix up, and the flavor gets better the longer it stands. It's perfect for St. Patrick's Day, served in a green bowl. -Pattie Ann Forssberg, Logan, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 5m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine whipped topping, pudding mix and food coloring if desired. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving, top with additional whipped topping if desired, sprinkle with nuts.
Nutrition Facts : Calories 236 calories, Fat 9g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 140mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
More about "pistachiomeltaways recipes"
PISTACHIO CARDAMOM MELTAWAY COOKIE RECIPE - THE BLACK …
From theblackpeppercorn.com
Reviews 11Category DessertCuisine BakedEstimated Reading Time 2 mins
- In an electric mixer cream together the butter and castor sugar until smooth and creamy. Mix in the egg yolk, vanilla and cardamom. Add the pistachios. Slowly beat in the flour until fully combined and the dough has an even consistency.
PISTACHIO DESSERT RECIPES | ALLRECIPES
From allrecipes.com
PISTACHIO BARS | BETTER HOMES & GARDENS
From bhg.com
EASY PISTACHIO PIE - MOM ON TIMEOUT
From momontimeout.com
MINTY MELTAWAYS | CANADIAN LIVING
From canadianliving.com
PISTACHIO DROP COOKIES - HOW TO MAKE THE BEST PISTACHIO COOKIES!
From sallysbakingaddiction.com
42 TASTY PISTACHIO RECIPES - TASTE OF HOME
From tasteofhome.com
PISTACHIO CHERRY MELTAWAY COOKIES – MY RECIPE REVIEWS
From myrecipereviews.com
EASY PISTACHIO COOKIES - I HEART NAP TIME
From iheartnaptime.net
BAKERY STYLE PISTACHIO MUFFINS - THE STAY AT HOME CHEF
From thestayathomechef.com
20 BEST PISTACHIO DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
PISTACHIO COOKIE RECIPES | ALLRECIPES
From allrecipes.com
PISTACHIO MACARONS - HOUSE OF NASH EATS
From houseofnasheats.com
EASY LAYERED PISTACHIO DESSERT RECIPE | THE RECIPE CRITIC
From therecipecritic.com
PISTACHIO CAKE (WITH CREAM CHEESE FROSTING) | KITCHN
From thekitchn.com
PISTACHIO MELTAWAYS - BIGOVEN.COM
From bigoven.com
PISTACHIO BARS - SUGAR COOKIE BARS | COOKIES AND CUPS
From cookiesandcups.com
EASY ITALIAN PISTACHIO COOKIES RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
PISTACHIO FLUFF RECIPE - I AM BAKER
From iambaker.net
PISTACHIO LUSH: AN EASY ONE-PAN DESSERT FOR POTLUCKS OR GATHERINGS!
From amandascookin.com
BEST TANGERINE MELTAWAYS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
10 BEST PISTACHIO PUDDING DESSERT COOL WHIP RECIPES - YUMMLY
From yummly.com
PISTACHIO CHERRY MELTAWAYS | RECIPE | YUMMY COOKIES, CHRISTMAS …
From pinterest.ca
PISTACHIO MACARONS ~SWEET & SAVORY
From sweetandsavorybyshinee.com
PECAN MELTAWAYS - ITALIAN COOKIE BALLS - THE OLIVE BLOGGER
From theoliveblogger.com
CHEWY PISTACHIO COOKIES - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
30 SIMPLE PISTACHIO RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
ASTRAY RECIPES: PISTACHIO MELTAWAYS
From astray.com
PISTACHIO MELTAWAY COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE BEST WATERGATE SALAD - MOM ON TIMEOUT
From momontimeout.com
PISTACHIO LUSH - THE MIDNIGHT BAKER
From bakeatmidnite.com
PISTACHIO COOKIES | CREAM CHEESE ROUNDS | DISHES DELISH
From dishesdelish.com
ITALIAN PISTACHIO BISCOTTI RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
PISTACHIO CHERRY MELTAWAYS | RECIPE | PISTACHIO RECIPES, CHERRY …
From pinterest.ca
PISTACHIO CAKE (DELICIOUSLY MOIST!) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
EASY PISTACHIO CAKE RECIPE (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
PISTACHIO MELTAWAYS | PETER'S CHOCOLATE
From peterschocolate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love