PISTACHIO SPRITZ COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield about 84 cookies
Number Of Ingredients 8
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.
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 COOKIES
This recipe was published in "Treasury of Holiday Cookies", one of those cook booklets you get at the grocery. It caught my attention due to the pistachio farm that we frequent in NM. They sell wonderful pistachio cookies. I haven't made this as yet, but plan to for the holidays. The recipe in the book calls for ¼ cup freshly ground nutmeg; however, I felt that might be a tad overpowering. I did adjust the nutmeg to ¼ to ½ teaspoon. Feel free to use more if needed.
Provided by PaulaG
Categories Dessert
Time 1h30m
Yield 30 cookies
Number Of Ingredients 9
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
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.
PISTACHIO KISSES
I wanted to try a Pistachio cookie forever. They are one of my favorite nuts and I mean, chocolate, who can resist. This cookie isn't overly sweet so you can play with the Kisses a little. I used the large Hazelnut Kisses (which made these cookies mondo), but the reality was the hazelnut was lost in the pistachio. I am going to...
Provided by Brandi Kirkpatrick
Categories Cookies
Time 20m
Number Of Ingredients 12
Steps:
- 1. In a large mixing bowl cream butter and powdered sugar until smooth. Beat in egg, vanilla, and almond extract.
- 2. In a separate bowl combine pudding mix, flour, baking powder, and soda, add the chocolate chips and 1/2 C. chopped pistachios.
- 3. Slowly add the dry ingredients to the butter-sugar mixture, gently combining. Roll into 1" balls, then roll in pistachios. Place on lined or lightly greased cookie sheets.
- 4. Bake at 350° for 10-12 minutes. Immediately press a Hershey kiss in the middle of each cookie. Remove cookies to cooling racks. Cool completely.
PISTACHIO KISS COOKIES RECIPE - (4.5/5)
Provided by carvalhohm
Number Of Ingredients 12
Steps:
- Cream butter and powdered sugar till smooth. Beat in egg, vanilla, and almond extract. Combine dry ingredients and stir in with the chocolate chips. Roll into 1" balls, then roll in pecans. Place on lightly greased cookie sheets. Bake at 350°F for 10-12 minutes. Immediately press a Hershey kiss in the middle of each cookie. Remove cookies to cooling racks. Cool completely.
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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