Pistachio Meltaway Cookies Food

PISTACHIO MELTAWAY COOKIES

Steps:

• Add butter to a standmixer and beat until fluffy.
• Add the 1/2 cup of powdered sugar, pudding packet, and flour.
• Mix until combined. Add in the extract. The batter with not be too sticky.
• Remove batter and place it into plastic wrap and wrap.
• Place in the fridge for 1 hour.
• When you are ready to bake, preheat the oven to 350 degrees.
• Line the baking sheet with parchment paper.
• Using a tablespoon cookie scoop, measure out one 1 tablespoon of dough and roll it into a ball.
• Bake for 9-11 minutes or until edges are slightly golden brown.
• Allow cookies to firm for 5 minutes.
• Dip them in additional powdered sugar & insert a small candy heart into each. Enjoy!

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 MELT AWAYS

Steps:

• In large bowl blend sugar, butter, shortening, almond extract, eggs, pudding mix, and food color.
• Add flour, soda and salt. Mix well.
• Chill for 1 hour.
• Heat oven to 375. Shape into 1-inch balls, roll in sugar. Place on ungreased cookie sheets leaving 2 inches between coookies. Bake 8 - 10 minutes Immediately remove from sheets and cool on racks.
• Preparation time includes chill time.

PISTACHIO CHERRY MELTAWAYS

Steps:

• In a stand mixer, beat the butter until fluffy. Add the powdered sugar, pudding mix, and flour. Mix until combined. The mixture may seem dry at first but will come together after beating.
• Add the almond extract and green food coloring if you want the cookies with a brighter green color.
• Finely chop the maraschino cherries. Using a paper towel pat the cherries removing all of the juice and excess liquid. You want to make sure you dry all of the red juice or you may turn your cookies a not so pretty color. Gently mix in the chopped cherries being careful not to overmix because the color will start to bleed.
• Wrap the dough in plastic wrap and place in the freezer for 30-60 minutes or until firm.
• Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
• Take a tablespoon of dough and roll into a ball. Place cookie on the cookie sheet and repeat with the remaining dough.
• Bake for 9-11 minutes. Remove from the oven and let the cookies cool on the cookie sheet. Once completely cooled sprinkle or roll cookies with additional powdered sugar.

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 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.

MELTAWAY SHORTBREAD COOKIES

Steps:

• Cream margarine, shortening and sugar, then add flour; whirl coconut in food processor, scrape down container and whirl again; add to flour mixture and blend well.
• Place two 16-inch lengths of plastic wrap on flat counter and spoon half of dough along the lengthwise center of each piece of plastic; fold edges of plastic over dough and shape into a"log" a little larger than the diameter of a golf ball; fold plastic wrap ends under and chill in refrigerator until firm.
• When dough has chilled, preheat oven to 375° and slice rounds/discs of dough approximately 1/4-inch thick; arrange on non-stick cookie sheet and bake for about 15 minutes until lightly browned.
• Remove from baking sheet and immediately place in confectioners' sugar, cover both sides of cookie, shake off excess, then place sugar coated cookies on a wire rack to cool; the cookies are very tender when they are warm and will break easily.
• When cookies are completely cool, coat in confectioners' sugar a second time then store in a cool place.