Basil Lime And Pistachio Cookies Food

COCONUT, LIME AND PISTACHIO COOKIES

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.

PISTACHIO COOKIES

Steps:

• Cream the butter and sugar together; add baking powder and nutmeg and mix well with electric mixer.
• Add eggs and vanilla and continue to beat at medium speed until light and fluffy.
• Stir in flour just until moist; fold in nuts taking care to not over mix.
• Cover the bowl with plastic wrap or damp cloth and refrigerate for 1 hour.
• Preheat oven to 350 degrees.
• Line cookie sheets with parchment paper.
• Shape dough into 1 inch balls, flatten slightly with bottom of small glass.
• Place 4 inches apart on prepared cookie sheets and bake 10 to 12 minutes or until set.
• Transfer to wire rack to cool completely and enjoy.

PISTACHIO LIME COOKIES

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.

LEMON BASIL COOKIES WITH PISTACHIOS

Steps:

• Beat butter on medium using an electric mixer untilfluffy; add 3/4 cup sugar,beat well.
• Add egg, lemon rind, lemon juice, and minced basil, beat until blended.
• Mix together flour, baking soda, and salt; gradually add to the butter mixture, beating until blended.
• Cover and chill 1 hour.
• Mix together nuts and the 3 Tbsp sugar.
• Roll dough into small balls (about 1" diameter), then roll each ball into the nut sugar mixture.
• Place onto ungreased baking sheets.
• Flatten each cookie using the bottom of a glass (if dough sticks to glass, dip it into some extra sugar first).
• Bake in a preheated 350 F oven for about 10-12 minutes or until light golden brown.
• Allow to cool on wire racks.

BASIL, LIME, AND PISTACHIO COOKIES

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.

CRANBERRY LIME PISTACHIO SHORTBREAD COOKIES

Steps:

• Preheat oven to 350°F.
• Line baking sheets with parchment paper.
• Using a mixer, cream margarine and sugar. Add flour till dough forms.
• Stir in cranberries, pistachios, zest, and juice.
• Let dough rest in fridge for a few minutes. To form cookies, roll 1 tablespoons dough into a ball, then flatten. Place on cookie sheet.
• Bake cookies for 11 minutes or till the bottoms are just turning golden and the tops look dry-ish. Cool on wire racks.

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.

LIME PISTACHIO COOKIES

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.

LIME BASIL PIE

Steps:

• Preheat oven to 325°. In a large bowl, beat cream cheese until smooth; gradually beat in milk. Add lime zest, juice and egg yolks; beat just until blended. Stir in basil. Pour into crust., Bake 15-18 minutes or until center is set. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving. If desired, serve with whipped cream.

LIME SQUARES WITH PISTACHIO GRAHAM-CRACKER CRUST

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.