CHOCOLATE PISTACHIO COOKIES RECIPES
CHOCOLATE PISTACHIO COOKIES RECIPE | MARTHA STEWART
Crisp pistachio cookies, sandwiched around a soft, chocolate filling, are dipped in bittersweet chocolate and garnished with a sprinkle of bright-green pistachios.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 15
Number Of Ingredients 10
Steps:
- Make filling: Bring 1/4 cup sugar and 1/4 cup water to a simmer in a small saucepan over medium heat, stirring until sugar has dissolved; set aside.
- Put egg yolks in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk by hand until yolks are warm to the touch, about 2 minutes. Fit mixer with the whisk attachment. Mix yolks on medium speed; pour in sugar syrup. Raise speed to high; mix until mixture is cool and fluffy, about 3 minutes. Reduce speed to medium; drizzle in melted chocolate. Refrigerate until firm, about 45 minutes.
- Make cookies: Put pistachio paste and rest of sugar in the clean bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Mix in the egg white, vanilla, and salt.
- Preheat oven to 350 degrees. Transfer dough to a pastry bag fitted with a small (about 1/4 inch) plain round tip (such as Ateco #10). Pipe 1-inch rounds onto a baking sheet lined with parchment paper, spacing about 1 inch apart.
- Bake cookies until firm and golden around edges, about 10 minutes. Transfer on parchment to a wire rack, and let cool completely.
- Place cookies, bottom sides up, on a wire rack set over a baking sheet. Spread 1 to 1 1/2 teaspoons chocolate filling on bottom of half of the cookies. Sandwich with remaining cookies. Freeze 1 hour.
- Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from heat. Add shortening; stir until combined. Let cool, stirring, until mixture is lukewarm.
- Using a chocolate fork or regular fork, hold 1 cookie at a time above bowl of chocolate glaze. Spoon glaze over cookie, letting excess drip back into bowl. Transfer to a wire rack set over a baking sheet. Garnish with slivered pistachios. Refrigerate until set, 5 minutes.
AMAZING WHITE CHOCOLATE CHIP PISTACHIO COOKIES RECIPE ...
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
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 2 dozen cookies
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, CarbohydrateContent 26.6 g, CholesterolContent 36.6 mg, FatContent 12 g, FiberContent 0.9 g, ProteinContent 3.4 g, SaturatedFatContent 6.1 g, SodiumContent 238.6 mg, SugarContent 15.6 g
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Category Christmas, feed a crowd, dessert
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- In medium bowl, whisk together flour, cocoa, baking soda and salt.Using an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low and beat in vanilla and egg to combine. Add flour mixture, beating until just incorporated. Divide dough in half; using plastic wrap to guide, roll into 2 logs, about 8 inches long and 11/2 inch in diameter. Roll in pistachios to evenly coat, then wrap in plastic wrap. Refrigerate until firm, at least 1 hour. Heat oven to 350°F. Line 2 baking sheets with parchment paper. Slice dough into 1/4-inch- thick rounds and transfer to prepared baking sheets. Bake until tops feel sandy to the touch, 11 to 13 minutes. Cool on sheets 2 minutes, then transfer to wire racks to cool completely.
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From realsimple.com
Reviews 3
Total Time 3 hours 0 minutes
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Reviews 3
Total Time 3 hours 0 minutes
Calories 54 calories per serving
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Total Time 30 minutes
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From loveandoliveoil.com
Total Time 1 hours
Total Time 1 hours
- Preheat oven to 350 degrees F. Line a light or medium-colored heavy-weight baking sheet with parchment paper or a silicone baking mat.Beat together butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in egg yolk, vanilla and pistachio extract.Sift together flour, cocoa powder, and salt until evenly distributed. Add to mixing bowl with butter mixture, and mix on low speed until just incorporated and mixture comes together into a stiff dough. If your dough seems too crumbly, you can add 1-2 teaspoons of milk as needed to bring it together, however know your cookies might spread a bit more as a result.Roll dough into 1-inch balls and arrange on prepared baking sheet.For plain cookies, flatten balls slightly with your thumb or the back of a round 1/2 teaspoon measuring spoon, leaving an indentation in the center. You don’t want to press all the way down, just enough to form an indentation without the dough around it cracking. Dip the back of your measuring spoon in flour first so it doesn’t stick.For nut-coated cookies, lightly dip the ball of dough into reserved egg white, then roll between your palms until it’s thinly coated with egg white. Roll in chopped pistachios until evenly covered, then place on baking sheet, then press with your thumb or measuring spoon to indent.Bake cookies for 10 to 12 minutes or until centers are set and slightly puffed and edges are slightly darker in color. Remove baking sheet from oven.While the cookies are still warm, redefine the indentations with the same measuring spoon you used initially. They will have puffed a bit while baking, so doing this gives you room for your filling.While the cookies are cooling, make your filling. Place white chocolate in a small, microwave-safe bowl. Warm in the microwave on 50% power, stirring every 30 seconds, until melted and smooth.Stir in pistachio butter, powdered sugar, sea salt, pistachio extract and vanilla powder until smooth.Spoon 1/2 teaspoon of filling into the center of each cookie, taking care not to overflow the thumbprint (you might need slightly more or less filling per cookie depending on the size of your indentations).Let cool at room temperature for about 2 hours until set, or speed up the process by refrigerating the cookies for 10 to 15 minutes until centers are no longer shiny.Cookies will keep in an airtight container at room temperature or in the refrigerator for up to 5 days.
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