Pistachio Butter Sandwich Cookies Food

PISTACHIO LINZER COOKIES

Steps:

• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment.
• In the bowl of a stand mixer, cream together the butter, sugar and salt until pale and fluffy, about 3 minutes. Beat in the egg and vanilla and almond extracts. Gradually mix in the flour until combined.
• Turn the dough out onto a lightly floured surface. (Alternatively, you can divide it in half, wrap it in plastic wrap and refrigerate it for up to 2 days before proceeding to the next step.) Roll out the dough until it's 3/16 inch thick. Cut out twelve 3-inch circles using a cookie or biscuit cutter. Use a 3/4- to 1-inch-wide star cookie cutter or smaller circle to cut out a hole in the center. Place the cookies on one of the prepared baking sheets. Reroll the dough and cutouts and punch out 12 more 3-inch circles. Place the circles on the second baking sheet.
• Bake the cookies until set but still pale, about 10 minutes. Cool completely on a wire rack.
• In a double boiler, melt the white chocolate chips. Stir in the pistachios and a drop of green food coloring, if desired.
• Once the cookies are cool, spread a thick layer of the white chocolate in the center of a cookie and then squish into a sandwich with one of the cutout cookies. Sprinkle the center with additional pistachios and/or sprinkles, if using. Repeat with the remaining cookies. Let stand at room temperature or in the fridge until set, about 5 minutes.

PISTACHIO CREAM SANDWICH COOKIES

Steps:

• Using an electric mixer on medium speed, blend the butter and powdered sugar; cream well.
• Add the egg and blend well.
• Reduce mixer speed to low; add the flour and salt and mix well.
• Wrap dough in plastic wrap and chill until firm, at least 1 hour.
• Heat oven to 350*F.
• Place the pistachios in a small bowl. Shape dough into 1/2" balls; roll each in the pistachios and place 1" apart on ungreased cookie sheets. Flatten each cookie with the bottom of a glass that has been dipped in granulated sugar.
• Bake 7-8 minutes or until edges are lightly browned; transfer cookies to wire racks and cool completely.
• Meanwhile, make the filling: blend the powdered sugar, butter, vanilla, and enough half-and-half to achieve desired spreading consistency. Stir in the pistachios and a few drops of green food coloring, if desired.
• Spread the bottoms of half the cookies with a scant teaspoons filling; top with remaining cookies, bottom side down.

PISTACHIO-SHORTBREAD SANDWICH COOKIES

Steps:

• In a food processor, process butter, confectioners' sugar, and salt until smooth. Add flour and pulse until a dough forms. Stir in pistachios. Shape dough into two 8-inch-long logs, tightly wrap in plastic, and freeze until firm, 30 minutes (or up to 1 month).
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut dough into 1/4-inch slices and transfer to parchment-lined baking sheets. Bake until cookies are set and barely golden at edges, 10 to 15 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.
• Spread 1/2 teaspoon jam on bottoms of half the cookies, then sandwich with remaining cookies. Store in airtight containers, up to 1 week.

PISTACHIO SHORTBREAD SANDWICHES

Steps:

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in pistachios., Preheat oven to 300°. On a surface sprinkled with confectioners' sugar, roll dough to 1/4-in. thickness. Cut with a 2-1/2-in. fluted round cookie cutter dusted with confectioners' sugar. Place cookies 1 in. apart on ungreased baking sheets. Bake until edges begin to brown, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., Spread preserves on bottoms of half of the cookies; cover with remaining cookies. If desired, combine confectioners' sugar and lemon juice until smooth. Drizzle over cookies.

PISTACHIO BUTTER COOKIES

Steps:

• Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 2 eggs and vanilla. Continue beating, scraping bowl often, until well mixed.
• Reduce speed to low; add flour, 1 cup pistachios and salt. Beat, scraping bowl often, until well mixed.
• Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (at least 1 hour).
• Heat oven to 350°F Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/2-inch round cookie cutter; cut each round in half. Place 1 inch apart onto greased baking sheets.
• Beat together egg white and water in small bowl. Brush tops of cookies lightly with egg mixture; sprinkle with remaining chopped pistachios. Bake for 10 to 12 minutes or until edges are lightly browned.