CHOCOLATE AND PISTACHIO COOKIES
This recipe is from Gourmet magazine and was adapted from the Ritz-Carlton. Makes 6 dough logs that make about 20 cookies each. You can bake as many cookies as you like, then freeze the remaining logs for other occasions. Don't use the red dyed pistachios. I only put in prep time because the rest of the time depends on how many logs you make.
Provided by Little Suzy Homemak
Categories Dessert
Time 20m
Yield 120 serving(s)
Number Of Ingredients 10
Steps:
- Finely chop 2 1/2 ounces chocolate and melt in a small bowl set over a small saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and cool chocolate.
- Finely chop remaining 3 1/2 ounces chocolate.
- Sift together flour, baking powder and baking soda.
- Beat together 1/2 cup plus 1 tablespoon unsalted butter and brown sugar with an electric mixer at medium-high speed until light and fluffy, about 5 minutes, then beat in egg and vanilla until combined well.
- Add flour mixture in batches and mix at medium speed until just combined, then beat in melted chocolate until incorporated. Stir in pistachios and chopped chocolate.
- Divide dough into 6 equal portions and roll each piece into a 12-inch-long log (3/4 inch thick). Wrap each log in plastic wrap and freeze until firm, at least 30 minutes.
- Put oven rack in middle position and preheat oven to 350 degrees F.
- Slich 1/2-inch thick rounds from 1 frozen log and arrange about 1 inch apart on an ungreased baking sheet.
- Place baking sheet on top of another baking sheet (to protect undersides from overbrowning) and bake until cookies rise slightly and then fall (tops of cookies will be cracked), 10-12 minutes.
- Transfer cookies to a rack to cool.
- Make more cookies on cooled baking sheets in the same manner.
- Cookies keep, cooled completely, in an airtight container at room temperature for 1 week.
- Wrapped dough logs can be frozen for 3 months.
Nutrition Facts : Calories 30.2, Fat 1.5, SaturatedFat 0.6, Cholesterol 4, Sodium 15.2, Carbohydrate 3.8, Fiber 0.2, Sugar 2.3, Protein 0.5
SAFFRON, PISTACHIO & WHITE CHOCOLATE COOKIES
Add saffron to your cookie dough and you'll be bang on trend. Pistachio and white chocolate are great additions too. One biscuit just won't be enough...
Provided by Good Food team
Categories Treat
Time 35m
Yield Makes 12-15 cookies
Number Of Ingredients 10
Steps:
- Warm the milk in a saucepan with the saffron. Once steaming, take off the heat and whisk in the melted butter, then put in the fridge to chill completely. Whisk the egg with the caster sugar until light and fluffy - this will take around 3-5 mins, then add the cooled butter and light brown sugar and whisk briefly to combine. Tip in the flour, baking powder and a big pinch of salt, and use a spatula or the paddle attachment of a stand mixer to combine - be careful not to over mix it.
- Fold in the chocolate and pistachios, then tip the mixture onto a piece of baking parchment. Roll it up in the parchment into a thick, compact log and twist the ends to make a cracker shape. Wrap in cling film, then put in the fridge for at least a couple of hours to chill - leave it overnight if you have time.
- When ready to bake, heat oven to 190C/170C fan/gas 5 and line a baking sheet with baking parchment. Unwrap the cookie log and use a sharp knife to slice into thick 1cm disks, space out on the sheet (you might need to do this in two batches) and bake for 12-15 mins until set and golden around the edges, but still soft. Allow to cool a little, then move to a wire rack to cool completely. Will keep for 2-3 days in an airtight container.
Nutrition Facts : Calories 352 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
WHITE CHOCOLATE AND PISTACHIO COOKIES
I like white chocolate chip cookies so this looks like a winner! You can use the white chocolate chips if you can't find the chunks. I'm not sure of the serving size. When i make them I'll post the serving size. Right now it's 24 as it seems like a safe number.
Provided by Xexe383
Categories Dessert
Time 28m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Place sheets of foil wrap on cooling surface. Beat brown sugar, Shortening, milk and vanilla until well blended, then beat in egg.
- Combine flour, soda and salt then add to creamed mixture just until blended.
- Stir in white chocolate and nuts gently.
- Drop by teaspoonfuls 3" apart on ungreased cookie sheets.
- Bake, one sheet at a time, about 8-10 minutes for chewy or 11-13 minutes for crisp cookies. Cool on sheet 2 minutes, remove to foil.
Nutrition Facts : Calories 204, Fat 11.3, SaturatedFat 3.4, Cholesterol 10, Sodium 150.9, Carbohydrate 23.8, Fiber 0.8, Sugar 15.7, Protein 2.7
CHOCOLATE-PISTACHIO COOKIES
Crisp pistachio cookies, sandwiched around a soft, chocolate filling, are dipped in bittersweet chocolate and garnished with a sprinkle of bright-green pistachios.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 15
Number Of Ingredients 10
Steps:
- Make filling: Bring 1/4 cup sugar and 1/4 cup water to a simmer in a small saucepan over medium heat, stirring until sugar has dissolved; set aside.
- Put egg yolks in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk by hand until yolks are warm to the touch, about 2 minutes. Fit mixer with the whisk attachment. Mix yolks on medium speed; pour in sugar syrup. Raise speed to high; mix until mixture is cool and fluffy, about 3 minutes. Reduce speed to medium; drizzle in melted chocolate. Refrigerate until firm, about 45 minutes.
- Make cookies: Put pistachio paste and rest of sugar in the clean bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Mix in the egg white, vanilla, and salt.
- Preheat oven to 350 degrees. Transfer dough to a pastry bag fitted with a small (about 1/4 inch) plain round tip (such as Ateco #10). Pipe 1-inch rounds onto a baking sheet lined with parchment paper, spacing about 1 inch apart.
- Bake cookies until firm and golden around edges, about 10 minutes. Transfer on parchment to a wire rack, and let cool completely.
- Place cookies, bottom sides up, on a wire rack set over a baking sheet. Spread 1 to 1 1/2 teaspoons chocolate filling on bottom of half of the cookies. Sandwich with remaining cookies. Freeze 1 hour.
- Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from heat. Add shortening; stir until combined. Let cool, stirring, until mixture is lukewarm.
- Using a chocolate fork or regular fork, hold 1 cookie at a time above bowl of chocolate glaze. Spoon glaze over cookie, letting excess drip back into bowl. Transfer to a wire rack set over a baking sheet. Garnish with slivered pistachios. Refrigerate until set, 5 minutes.
AMAZING WHITE CHOCOLATE CHIP PISTACHIO COOKIES
This is a new recipe I made for pistachio lovers and its absolutely amazing! I hope you like it!
Provided by Debbie S
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Beat butter, brown sugar, and white sugar together in a large bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition; stir in vanilla extract.
- Mix flour, baking soda, and salt together in a separate bowl; gradually stir into the creamed butter mixture until dough is just mixed. Fold pistachios and white chocolate chips into the dough.
- Drop spoonfuls of dough onto the prepared baking sheet.
- Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool cookies on the baking sheet for 2 to 3 minutes; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 224 calories, Carbohydrate 26.6 g, Cholesterol 36.6 mg, Fat 12 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 6.1 g, Sodium 238.6 mg, Sugar 15.6 g
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