PISTACHIO-CHERRY SANDWICHES
Provided by Food Network Kitchen
Time 1h30m
Yield 30 cookies
Number Of Ingredients 8
Steps:
- Pulse the butter, sugar, honey, egg yolk and vanilla in a food processor until creamy, scraping down the processor with a rubber spatula as needed. Add the flour and pistachios and pulse until the dough just comes together, 4 to 5 pulses.
- Transfer the dough to a sheet of parchment paper and knead until uniform. Divide the dough in half. Roll each half into a compact log, about 1 inch in diameter. Wrap the logs individually in parchment paper or plastic wrap and freeze until firm, at least 30 minutes and up to 3 weeks.
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Slice the logs into 1/4-inch-thick rounds and place them on the prepared baking sheets. Bake until the cookies are firm and lightly browned, 12 to 15 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.
- Spoon about 1/4 teaspoon cherry preserves on the undersides of half of the cookies, then sandwich with the remaining cookies. Store in an airtight container 2 to 3 days.
CHERRY PISTACHIO PINWHEEL COOKIES
Jeff Mauro rolls cherries and pistachios into his dough before covering the cookie logs with sprinkles. Slice and bake the pinwheels after a night in the fridge.
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 5h30m
Yield 60 to 72 cookies
Number Of Ingredients 10
Steps:
- Put the cherries, pistachios and brown sugar in a food processor and pulse until a fine crumb forms (take care not to over process or the filling will clump together). Set aside.
- Put the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high until light and fluffy, about 2 minutes. Add the eggs, baking powder and salt and beat for another minute. Lower the speed to medium and add the flour, 1/2 cup at a time; beat until smooth. Cover and place in the fridge to chill, about 1 hour.
- Divide dough the in half and flatten each into squares. Put one portion of dough in between two 12-by-12-inch sheets of parchment paper dusted with flour. Roll out into a 1/8-inch-thick square. Remove the top parchment sheet and sprinkle half of the cherry-pistachio filling evenly across the dough. Pat into an even layer. Tightly roll into one large log (using the parchment to help you). Trim the ends and then roll the exterior in a mixture of sprinkles to coat. Repeat with the remaining dough, filling and sprinkles. Tightly cover in fresh parchment and refrigerate overnight (preferred) or at least 4 hours, until the dough is firm.
- Preheat the oven to 375 degrees F and line 2 baking sheets with parchment or a silicone baking mat.
- Remove and uncover the dough logs and slice with a very sharp knife into 1/4-inch-thick pinwheels. Arrange about 1 inch apart on the prepared baking sheets. Bake until slightly golden, 8 to 10 minutes. Let the cookies cool on a wire rack. Store for up to 3 days in an airtight container, or freeze cookies for future use, up to 2 weeks.
- Enjoy!
PISTACHIO & MILK CHOCOLATE SQUARES
Try something different with Sarah Cook's Pistachio & milk chocolate squares - you won't be able to stop at just one piece!
Provided by Sarah Cook
Categories Treat
Time 1h20m
Yield Cuts into 16 squares
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Whizz 125g of the pistachios, 75g of the chocolate and about half the sugar in a food processor until very finely chopped. Tip into a bowl with remaining sugar, butter, eggs, flour and milk, plus a pinch of salt, and beat. Scrape into the tin and bake for 35-45 mins until a skewer poked in comes out clean. Cool.
- Melt the remaining milk chocolate, stir in the soured cream and cool until spreadable. Trim the edges off the cake, then split in half. Spread a little icing over the base, sandwich the top of sponge back on. Spread remaining icing over the top, roughly chop the remaining pistachios and scatter them over. Cut into 16 squares to serve.
Nutrition Facts : Calories 342 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium
PISTACHIO CHERRY COOKIES
Can't remember where this recipe came from, but I used it last year at our annual Cookie Swap. So simple and soooo good!! It was all I could do not to eat the dough before they were baked!! Prep time includes chilling. You can also sub macadamias for the pistachios.
Provided by xpnsve
Categories Dessert
Time 1h23m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- Combine cookie mix, butter and egg. Add pistachios, cherries and white chocolate chips; mix well.
- Wrap in parchment paper and chill in refrigerator 1 hour.
- Use small cookie scoop to form balls.
- Bake on parchment paper for 11-13 minutes or until golden brown.
PISTACHIO SQUARES
A good friend and former co-worker brought these squares to a baby shower a number of years ago. Makes for a very delicious dessert to take to a family gathering or any occasion and guaranteed you'll get lots of requests for the recipe. Bet when you try them, you won't be able to stop at just one!!!
Provided by Nova Scotia Cook
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Mix first layer and press into 9 x 13 pan. Bake at 350 degrees for 15 minutes.
- Combine ingredients for second layer and spread on first layer.
- Mix pudding and milk; spread over second layer.
- Spread remaining Cool Whip over third layer.
- Sprinkle with chopped nuts.
- Place in refrigerator until ready to serve.
PISTACHIO-CHERRY CRUMBLE
Provided by Zoe Singer
Categories Dessert Cherry Pistachio Oat Healthy Self Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Butter a 9" pie pan. In pan, mix cherries with 1 tablespoon sugar, juice and 1 tablespoon flour. In a food processor, pulse remaining 1/2 cup sugar, remaining 1/3 cup flour, pistachios, oats, walnuts, cardamom and salt until nuts are finely chopped, 1 to 2 minutes. Stir in butter; sprinkle topping over cherries. Bake until juices bubble thickly and topping is browned, 25 minutes. Serve warm or at room temperature.
CREAMY PISTACHIO DESSERT SQUARES
Serve these Creamy Pistachio Dessert Squares with coffee. These Creamy Pistachio Dessert Squares include cream cheese, Irish cream and pistachio pudding.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 18 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Mix flour, granulated sugar and coffee granules in medium bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in 2 Tbsp. nuts. Press onto bottom of 13x9-inch pan. Bake 12 to 15 min. or until lightly browned. Cool completely.
- Beat cream cheese and powdered sugar with whisk until blended. Gently stir in 1 cup COOL WHIP. Spread evenly over crust.
- Beat pudding mixes, milk and liqueur in large bowl with whisk 2 min. Pour over cream cheese layer in pan. Let stand 5 min. Spread with remaining COOL WHIP; sprinkle with remaining nuts. Refrigerate 1 hour or until ready to serve.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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- Heat oven to 350ºF. Line a 9-by-13-inch baking pan, or dish, with parchment, allowing two sides to hang over so you can lift the cookie bars out of the pan. Spray with cooking spray.
- In the bowl of an electric mixer, beat the butter, apple sauce, egg whites, sugar, brown sugar and vanilla until combined and lightened, about 2 minutes. Stir the dry ingredients into the mixture in two batches, scraping sides and bottom of bowl frequently.
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