Cookie Recipes Using Pistachio Nuts Food

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 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 SPRITZ COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Pulse the pistachios and 1 tablespoon granulated sugar in a food processor until the nuts are finely ground and powdery. Sift with the flour and salt into a medium bowl; set aside.
• Beat the remaining 3/4 cup granulated sugar and the butter in a large bowl with a mixer on medium speed until light and fluffy, about3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; add the pistachio mixture and beat until completely incorporated.
• Fill a cookie press with the dough according to the manufacturer's instructions. Press cookies about 1 1/2 inches apart onto 2 ungreased baking sheets. Sprinkle with sanding sugar. Bake, switching the pans halfway through, until set and golden around the edges, 10 to 12 minutes. Let the cookies cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

PISTACHIO LACE COOKIES

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.

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 & CRANBERRY COOKIES

Steps:

• Mix the butter, sugar and vanilla extract with a wooden spoon. stir in the flour, then tip in the pistachios and cranberries - you might need to get your hands in at this stage to bring the mix together as a dough. Halve the dough and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr or freeze for up to 3 months.
• Heat oven to 180C/160C fan/gas 4. slice the logs into 1cm-thick rounds, place on a baking tray lined with baking parchment and bake for 12-15 mins. Cool completely on the tray.

ITALIAN PISTACHIO COOKIES (GLUTEN/GRAIN/SUGAR-FREE)

Steps:

• Preheat oven to 325°C.
• In a food processor or blender, blend 1 cup of hulled pistachio nuts until it has been ground into a fine flour similar to the consistency of almond flour.
• Combine almond and pistachio flours and egg whites and mix well.
• Gently warm ¼ cup of unpasteurized honey on low to make it easy to mix and stir into almond pistachio mix.
• At this step if you find your mix is far too wet add more pistachio or almond flour ¼ cup or less at a time. You don't want the mix too dry though, it should remain fairly moist, if you add too much flour you will need to balance this out with another egg white.
• On parchment paper, spread out 1-2 cups of chopped pistachios or other nut preference.
• Using a spoon, scoop out 1-2 inch balls and roll them into the chopped pistachios until fully coated.
• Flatten balls slightly with a fork and bake for 12-15 minutes.
• Allow cookies to bake longer if you find the cookies too soft to the touch.
• Enjoy!

PISTACHIO-CREAM CHEESE COOKIES

Steps:

• In a large bowl beat butter and cream cheese on medium speed for about 30 seconds. Add powdered sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Add peel and as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (if needed).
• Divide the dough into halves. Shapes each half into a roll about 1 1/2 inch in diameter. Place pistachio nuts on a piece of wax or parchement paper. Roll each dough roll in pistachio nuts. Wrap each roll in plastic wrap or wax paper. Chill for about an hour or until dough is firm enough to slice.
• Heat oven to 375.
• Cut rolls into about 1/4 inch slices. Place 1 inch apart on an ungreased cookie sheet.
• Bake for 7 to 9 minutes or until edges are light brown. Transfer to wire racks to cook.
• Makes about 44 cookies.
• Uncooked dough can be frozen for up to 2 months. Baked cookies can be stored between layers of waxed paper in an airtight container at room temperature for 2-3 days or frozen for up to 3 months.

PISTACHIO CRANBERRY ICEBOX COOKIES

Steps:

• Cream together: butter, margarine, granulated white sugar and brown sugar.
• Add egg and vanilla and almond extracts. Beat well.
• Sift in the flour, baking soda, baking powder and salt. Beat until all are incorporated.
• Stir in the nuts and dried cranberries.
• Place dough onto a lightly floured board - divide in two equal parts.
• Form each half into a square shaped log, about 9" in length. Freeze until hard. Wrap in plastic film until required.
• TO BAKE: Preheat oven to 350 degrees F. Remove frozen dough from freezer and slice with a sharp knife into 1/4" slices. Bake on a shiny cookie sheet for 12 to 14 minutes until golden.
• Cool completely on a wire rack.

PISTACHIO BUTTER COOKIES

Steps:

• Pour 1/2 cup of the pistachios into a food processor and process until finely ground. With the motor running, start pouring in 1 tablespoon of the vegetable oil in a thin stream through the food processor's opening, stopping when the ground pistachios turn into a paste, and adding more oil if needed. Scrape the pistachio butter into a bowl.
• Coarsely chop the remaining 1/4 cup of pistachios.
• With an electric stand mixer fitted with the paddle attachment or a hand mixer, beat the butter and brown sugar on medium speed until incorporated. Beat on high spread until very smooth, 1 to 2 minutes. On medium speed, beat in the egg yolk and vanilla until well blended, scraping down the sides of the bowl if necessary. Beat in the pistachio butter until thoroughly blended.
• In a medium mixing bowl, whisk together the flour and baking soda. With the electric mixer on low speed, slowly add the dry ingredients to the pistachio butter mixture until there are no patches of flour. Add the chopped pistachios and mix until thoroughly combined.
• Divide the dough in two. Transfer half the cookie dough to a large sheet of plastic wrap on your work surface and form it into a 7-inch log, using the plastic wrap to help roll and shape it. Wrap it in plastic wrap, twist the ends, and refrigerate for 30 minutes, or until firm. Repeat with the other half of the dough.
• Preheat the oven to 350°F. Line a baking sheet with parchment paper, and position a rack in the middle of the oven.
• When the logs are firm, set them back on your work surface, and use a sharp knife to cut the dough into 1/2-inch pieces. (You should have about two dozen.) Set as many of the cookies as you intend to bake about 2 inches apart on the prepared baking sheet.
• Bake for 12 to 15 minutes, rotating the baking sheet front to back halfway through cooking, until they are lightly golden and the edges have started to darken.
• Remove from the oven and let the cookies cool for a few minutes on the baking sheet, then transfer to a rack to finish cooling.
• Put the remaining cookies on a second baking sheet and transfer it to the freezer.
• Freeze the cookies for at least an hour, until they are hard. Remove the baking sheet from the freezer and put the cookies in a freezer-safe heavy-duty resealable plastic bag, rolling out the excess air before you seal it. Return to the freezer and store for up to 3 months. Bake the frozen cookies for 15 to 20 minutes, until lightly golden.

PISTACHIO & OATMEAL COOKIES

Steps:

• Preheat the oven to Gas Mark 5/ 180C.
• Beat the butter, sugar and then gradually the egg.
• Fold in the flour, nuts, porridge oats and spoon onto a lined baking tray.
• Bake for 15-25 minutes or until golden.
• Enjoy!

PISTACHIO AND ALMOND COOKIES

Steps:

• Put the measured pistachios into a food processor with a few tablespoons of the sugar. Grind. Alternately, use the smallest wholes of a meat grinder, fitted to a stand mixer, in which case no divided sugar will be needed , the latter, is a preference of mine, because of the fine texture, albeit, either are acceptable.
• Add the remaining sugar to the nuts, along with the eggs and almond meal. Add a pinch of salt, and work to a stiff dough, taking as long as it takes to gather one together, a mixer, fitted with the paddle, can be used if desired.
• Chill the batter overnight.
• Measure dough from rather level teaspoons, making two sheets of, approximately 24 cookies each. Each serving of cookie should be rolled between the palms, to create a smooth ball. Place on the cookie sheets and insert a pistachio nut, working, thoroughly enough to have it adhere, but no so intently, that the cookie batter splits, deeply along the sides.
• Preheat the oven to 325 degrees with the rack in the upper-third, and bottom-third levels.
• Bake for 15 minutes, at least, they may take up to 22. Rotate the pans halfway through the initial baking. Feel the cookies, they should be firm, but tender, they should give upon release, but not to too soft to fall apart, the bottoms should be browned lightly. They will crisp by 20-30% upon cooling. Remove them. Cool on racks. Eat them, when lightly warm, or cooled, to room temperature. They will keep several days, between sheets of paper, or perhaps, weeks, chilled in the refrigerator.

SAINT PATRICK'S PISTACHIO COOKIES

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.

FLOURLESS PISTACHIO COOKIES

Steps:

• Preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper or nonstick baking mats.
• In the bowl of a food processor fitted with the blade attachment, combine the pistachios, granulated sugar, confectioners' sugar, salt, and cardamom. Process until the pistachios are the texture of fine sand and there are no visible pieces of pistachio left, 60 to 90 seconds. Transfer the mixture to a large bowl and add the egg whites and vanilla extract. Mix with a rubber spatula until a thick, paste-like dough forms.
• Using a medium 1¾-inch (#40) cookie scoop or 2 tablespoons, portion out the dough and roll into balls. (The dough will be sticky, so don't fret if they are not perfect balls.) Place the dough balls at least 3 inches apart on the prepared baking sheets (8 per sheet).
• Bake both sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through baking, until the tops of the cookies crack and the bottoms are just starting to brown, 12 to 14 minutes. (Don't overbake the cookies. They aren't the kind of cookie that browns that much on the top. It's best to err on the side of underbaking for this recipe.) Let the cookies cool completely on the baking sheets before removing with an offset spatula.