PISTACHIO CREAM CHEESE COOKIES
My son-in-law is a big fan of pistachios. He looks forward to these buttery cookies at holiday time, but I make them for him more than just once a year. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat butter, cream cheese and confectioners' sugar until blended. Beat in egg, lemon zest, vanilla and food coloring. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half; shape each into a 7-1/2-in.-long roll. Roll in chopped pistachios. Wrap and refrigerate 2 hours or until firm., Preheat oven to 375°. Unwrap and cut crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Press a whole pistachio into the center of each cookie., Bake 7-9 minutes or until edges are lightly browned. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 61 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 46mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
PISTACHIO COOKIES
This wonderful cookie is always part of my holiday cookie treats. They are fun to make and everyone will be impress with how pretty the green coloring is.-Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6-1/2 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 117 calories, Fat 7g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 93mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
FLOURLESS PISTACHIO COOKIES
These pistachio cookies from Jesse Szewczyk are crispy, chewy, and naturally gluten-free. They make a festive, bright-green addition to a Christmas cookie box.
Provided by Jesse Szewczyk
Yield Makes 16 cookies
Number Of Ingredients 7
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.
PISTACHIO-CREAM CHEESE COOKIES
I stumbled onto this recipe at the grocery store and had to make them for my daughter (who has a special love for shortbreads and sugar cookies). It's not what I call a 'dunking' cookie but it managed to find a place in my holiday collection this year.
Provided by ValkyrieQueen
Categories Dessert
Time 42m
Yield 44 cookies, 22 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 142.9, Fat 7.1, SaturatedFat 3.6, Cholesterol 23.8, Sodium 87.6, Carbohydrate 17.3, Fiber 0.7, Sugar 5.8, Protein 2.6
CREAM CHEESE COOKIES
A triple dose of cream cheese (mixed into the batter, in chunks in the dough and as a glaze on top) makes these pillowy cookies extra tangy. Freezing the cream cheese before stirring it into the dough makes it easier to cut into clean pieces and keeps the chunks from disintegrating when shaping the dough into balls.
Provided by Food Network Kitchen
Categories dessert
Time 3h25m
Yield 3 dozen cookies
Number Of Ingredients 9
Steps:
- Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
- Combine the butter, vanilla, 4 ounces of the room-temperature cream cheese and 1 teaspoon of the salt in a large bowl and beat with an electric mixer on medium speed until creamy, about 1 minute. Add 2 cups of the sugar and beat until pale and fluffy, about 3 minutes. Add the egg yolk and beat until smooth, then add the flour and beat on low until the dough just comes together. Remove the frozen cream cheese from the freezer and chop into 1/4-inch cubes. Add the cubes to the dough, quickly stirring with a rubber spatula to evenly incorporate them into the dough. Refrigerate the dough for 1 hour.
- Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 12 portions of dough, roll into balls and transfer to the prepared baking sheet, spacing them evenly apart. Lightly flour the bottom of a 1/2-cup measuring cup and use it to flatten each cookie into a disk about 1/2 inch thick, re-flouring the cup after each cookie.
- Bake, rotating the baking sheet halfway through, until the cookies look set but are still pale and barely brown on the bottom, 20 to 24 minutes. Cool the cookies on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.
- Meanwhile, combine the remaining 2 ounces room-temperature cream cheese, 2 cups sugar and 1/4 teaspoon salt in a medium bowl and beat with an electric mixer on low speed until the mixture forms a thick paste. Add the milk and stir slowly until a thick glaze forms.
- When the cookies are cool, dip the entire surface of the top of each cookie in the glaze and lift up, letting the excess glaze drip off, then flip the cookie right-side up and onto the cooling rack. If the glaze is too thick, add another teaspoon of milk to loosen it. If using the cranberries or lime zest, sprinkle on top of the cookies while the glaze is still wet. Allow the glaze to set before serving, at least 10 minutes. Store the cookies in a single layer in an airtight container for up to 5 days.
PISTACHIO CREAM CHEESE FINGERS
These are tender and delicately flavored cookies - the light green color and chocolate drizzle make them stand out on a cookie tray. Nice for holidays or bridal showers.
Provided by IRENED
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h45m
Yield 100
Number Of Ingredients 11
Steps:
- In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the egg and vanilla. Combine the flour, dry pudding mix, baking powder, and salt; stir into the creamed mixture. Cover dough, and refrigerate for at least one hour for easier handling.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Shape teaspoonfuls of dough into finger shapes, about 1 1/2 inches long. Place cookies on prepared cookie sheets.
- Bake for 9 to 12 minutes in the preheated oven, or until set and very lightly browned on bottoms. Cool completely on a wire rack.
- In small saucepan over low heat, melt together chocolate and shortening, stirring constantly until smooth and well blended. Drizzle a small amount of chocolate over each cookie. Allow the chocolate to set before storing.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 5.6 g, Cholesterol 9.2 mg, Fat 3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 51.1 mg, Sugar 3.1 g
PISTACHIO CREAM CHEESE TARTLETS
Bite sized treat are terrific for appetizers on a buffet or served at a tea. Light and flavorful and oh, so easy to make! Cream cheese crust done in mini muffin pans makes them extra tasty.
Provided by GrammaJeanne
Categories Tarts
Time 35m
Yield 48 tarts, 48 serving(s)
Number Of Ingredients 8
Steps:
- For Crust: In a mixing bowl, combine butter, 8 oz cream cheese and flour; mix well.
- Shape into 48 balls of aobut 1 inch each.
- Press onto bottom and up sides of ungreased mini-muffin cups.
- Bake at 400 degrees for 12-15 minutes or until lightly browned. Cool for 5 minutes. Carefully remove from pans to a wire rack to cool completely.
- For Filling: Combine 4 oz cream cheese, sugar and milk with pistachio pudding mix in a mixing bowl; beat on low speed until thoroughly mixed and smooth, at least 2 minutes.
- Cover and refrigerate for 5 minutes.
- Spoon into tart shells; sprinkle with pistachios and serve.
- Refrigerate any leftovers.
Nutrition Facts : Calories 88.9, Fat 7, SaturatedFat 4.2, Cholesterol 19.2, Sodium 52.7, Carbohydrate 5.3, Fiber 0.2, Sugar 0.6, Protein 1.5
PISTACHIO CREAM SANDWICH COOKIES
Crisp buttery cookies flecked with pistachios sandwiched with pistachio flecked frosting (which may be left white or tinted a very pale green)...from a Land 'O Lakes cookie magazine. *prep time does not include chill time, which is an extra hour.*
Provided by JamesDeansGirl
Categories Dessert
Time 58m
Yield 4 dozen
Number Of Ingredients 11
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.
Nutrition Facts : Calories 940.7, Fat 56.6, SaturatedFat 30.8, Cholesterol 175.8, Sodium 492.5, Carbohydrate 101.2, Fiber 3.2, Sugar 60.5, Protein 10.9
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