Pistachio Orange Chocolate Chip Cookies Food

ORANGE PISTACHIO COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, orange zest and vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture., Divide dough in half. Roughly shape each portion into a 7-in. roll along the long end of a 14x8-in. sheet of waxed paper. Tightly roll waxed paper over dough, using the waxed paper to mold the dough into a smooth roll. Place waxed paper-covered roll in an airtight container; freeze 30 minutes or until firm, or refrigerate overnight. , Preheat oven to 350°. Sprinkle pistachios on a rimmed baking sheet. Unwrap and roll each roll of dough in pistachios. Cut dough crosswise into 1/4-in. slices. Place 1/2 in. apart on parchment-lined baking sheets. Bake 6-8 minutes or until bottoms are light brown. Cool slightly on pan. Remove from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar, orange juice and butter until smooth. Spread over cookies. If desired, sprinkle with additional pistachios. Let stand until set.

PISTACHIO ORANGE CHOCOLATE CHIP COOKIES

Steps:

• 1. 1) Mix together all ingredients in a bowl until dough forms. 2) Drop tablespoons of dough onto an ungreased cookie sheet, with two inches between each clump of dough. 3) Bake in oven for 22 minutes at 350 degrees.

CHOCOLATE CHIP PISTACHIO COOKIES

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, pudding mix and baking powder; gradually add to creamed mixture and mix well. Stir in chocolate chips. Refrigerate for 1 hour or until easy to handle., Roll dough into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten slightly with the bottom of a glass. , Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks.

PISTACHIO-ORANGE CHOCOLATE COINS

Steps:

• Line a baking sheet with parchment paper and oil the paper. Combine the chocolate chips and shortening in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth and melted.
• Spoon the chocolate into 1 1/2-inch circles on the prepared pan. Let cool slightly. Top with the pistachios and candied orange peel. Refrigerate until firm.

PISTACHIO-ORANGE THUMBPRINT COOKIES WITH CHOCOLATE GANACHE RECIPE BY TASTY

Steps:

• Line 2 baking sheets with parchment paper.
• Add the pistachios to the bowl of a food processor and process until ground into a slightly coarse, but even crumb (it should resemble almond flour and hold together briefly when pressed between your fingers). Measure out ¾ cup plus 2 tablespoons of the ground pistachio and transfer to a medium bowl, reserving the remaining 2 tablespoons for garnish.
• Add the flour, salt, and baking powder to the bowl with the ground pistachios and whisk to combine.
• In a large bowl, cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 1-2 minutes. Add the egg and orange zest and beat until evenly distributed.
• Add the dry ingredients to the butter mixture in 3 additions, mixing after each addition until just incorporated. Finish bringing the dough together with your hands, if needed.
• Use a ½-ounce scoop, portion the dough onto the prepared baking sheets, spacing 2 inches apart. Press the tip of your thumb or the back of a wooden spoon into the center of each cookie to create a deep well, being careful not to press through the cookie entirely. Lightly cover with plastic wrap and transfer to the freezer for 30 minutes, or refrigerate for about 1 hour, until firm.
• Arrange the racks in the center of the oven. Preheat the oven to 350°F (180°C).
• Bake the cookies for 14-16 minutes, turning once halfway through, until puffed and golden on the bottoms. The thumbprints will lose some of their definition during baking, so use the back of a teaspoon measure to press into indentation immediately after removing from the oven, then let cool completely, about 20 minutes.
• While the cookies cool, make the ganache: Add the chocolate to a medium bowl. Microwave the cream on medium power for 45-60 seconds, until just steaming. Pour the hot cream over the chocolate and let sit for 1-2 minutes to give the chocolate time to melt. Add the corn syrup, if using, then whisk until completely smooth. Transfer the ganache to a piping bag or zip-top bag.
• Once the cookies have cooled, pipe (or spoon) about 1½ teaspoons of ganache into each thumbprint. Alternatively, use a teaspoon to spoon the ganache onto the cookies. Garnish each cookie with the reserved pistachio flour or a single whole pistachio, if desired. Let the ganache set for about 30 minutes before serving.
• Enjoy!