PISTACHIO CARDAMOM BUTTER COOKIES
Creamy white chocolate makes a rich, milky finish for these deliciously spiced cookies. For the best flavor, buy the highest quality white chocolate you can find. High-quality milk or dark chocolate can be substituted, if white chocolate isn't your thing.
Provided by Samantha Seneviratne
Categories Pistachio Bake Cookies Kid-Friendly Christmas Cardamom Dessert Christmas Eve Picnic Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 3 1/2 dozen cookies
Number Of Ingredients 13
Steps:
- Make the cookies:
- Cook butter and cardamom in a small saucepan over medium heat, stirring occasionally, until butter is golden brown and fragrant, 6-8 minutes. Let stand 15 minutes, then strain butter through a fine-mesh sieve into a small bowl. Freeze until just firm, about 15 minutes.
- Meanwhile, whisk flour, salt, and baking powder in a small bowl.
- Transfer butter to the bowl of a stand mixer fitted with the paddle attachment; add sugar. Beat on medium-high speed until pale and well combined, about 2 minutes. Add egg and beat until combined, scraping down sides of bowl as needed. Add dry ingredients and pistachios and beat on low speed just until combined.
- Turn out dough onto a clean work surface. Divide in half. Place each half on a 9x13" sheet of parchment paper with the long end facing you. Roll dough into 2 logs about 1 1/2" in diameter. Wrap each in parchment paper, making sure to cover ends completely. Chill until firm, at least 1 hour or up to overnight.
- Position racks in upper and lower thirds of oven; preheat to 350°F. Let dough stand at room temperature until soft enough to slice, about 15 minutes. Slice logs into 1/4"-thick rounds. Arrange rounds on 2 parchment-lined rimmed baking sheets about 1" apart. Bake cookies, rotating sheets halfway through, until bottoms are lightly golden, 12-15 minutes. Transfer sheets to wire racks and let cool.
- Make the glaze and assemble the cookies:
- Combine chocolate and oil in a small heatproof bowl. Heat in 10-second intervals in microwave, stirring, until melted and combined, 30-40 seconds total.
- Dip cookies halfway into melted chocolate and transfer to parchment-lined baking sheets. Sprinkle chocolate with pistachios. Chill until chocolate is set, about 10 minutes.
- Do ahead
- Dough can be made up to 2 weeks ahead; keep frozen. Let stand at room temperature until soft enough to slice, about 30 minutes.
CARDAMOM PISTACHIO SUGAR COOKIES RECIPE BY TASTY
Here's what you need: all purpose flour, ground cardamom, fine sea salt, granulated sugar, shelled pistachios, unsalted butter, large egg, vanilla extract, powdered sugar, whole milk, dried rose petal
Provided by Tasty
Categories Desserts
Yield 48 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the flour, cardamom, and salt.
- In a food processor, combine the granulated sugar and ½ cup (65 g) pistachios. Process until finely ground. Transfer to a stand mixer fitted with the paddle attachment.
- Add the butter to the stand mixer bowl and beat on medium speed until smooth, 1 minute. Scrape down the sides of the bowl, then add the egg and vanilla and beat until almost combined. Add the flour mixture and continue to mix on medium-low speed just until the dough comes together. Divide the dough into 2 portions and shape into discs. Wrap in plastic wrap and chill in the refrigerator for 1 hour.
- Line 2 baking sheets with parchment paper.
- Working with 1 portion at a time, roll out the dough on a lightly floured surface to ⅛ inch thick. Using a 2 ⅝-inch (6-cm) scalloped-edge cutter, cut out cookies, then transfer to the prepared baking sheets, spacing 1 inch apart. Re-roll the scraps to cut out more cookies. Chill in the refrigerator for 20 minutes.
- Arrange the oven racks in the top and bottom third positions. Preheat to 350°F (180°C).
- Bake the cookies, rotating the baking sheets 180° and swapping top to bottom halfway through, until the cookies have set, 12-14 minutes. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
- Combine the powdered sugar and milk in a small bowl and stir until smooth; the icing will be thick.
- Using an offset spatula, spread the icing evenly over cookies, all the way to the edges. Return to the rack and immediately sprinkle the finely crushed pistachios and rose petals, if using, on top. Let sit until dry to the touch, 20 more minutes.
- Enjoy!
Nutrition Facts : Calories 65 calories, Carbohydrate 13 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, Sugar 8 grams
PISTACHIO & CARDAMOM BUTTER
A storecupboard twist on traditional nut butters, with moreish pistachios and cardamom pods
Provided by Cassie Best
Categories Treat
Time 25m
Yield makes 1 jar
Number Of Ingredients 5
Steps:
- Remove the seeds from the cardamom pods and finely crush them in a pestle and mortar.
- Tip the nuts into a food processor, add the crushed cardamom, maple syrup and salt. Blend for 7-8 mins, until you're left with a smooth nut butter, to loosen the consistency, add a drizzle of oil and blend again.
Nutrition Facts : Calories 87 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
PISTACHIO-SHORTBREAD SANDWICH COOKIES
Use strawberry jam, not preserves, for this nutty and buttery shortbread cookie recipe. The smooth texture of seedless jam makes for neat sandwich cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes about 2 1/2 dozen
Number Of Ingredients 6
Steps:
- In a food processor, process butter, confectioners' sugar, and salt until smooth. Add flour and pulse until a dough forms. Stir in pistachios. Shape dough into two 8-inch-long logs, tightly wrap in plastic, and freeze until firm, 30 minutes (or up to 1 month).
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut dough into 1/4-inch slices and transfer to parchment-lined baking sheets. Bake until cookies are set and barely golden at edges, 10 to 15 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.
- Spread 1/2 teaspoon jam on bottoms of half the cookies, then sandwich with remaining cookies. Store in airtight containers, up to 1 week.
Nutrition Facts : Calories 143 g, Fat 9 g, Fiber 1 g, Protein 2 g, SaturatedFat 4 g
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.
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- In a food processor, grind the nuts for about 45 seconds, or until the form a fine meal. With the motor still running, drizzle in the olive oil to form a paste resembling crunchy peanut butter.
- In a mixing bowl, beat the pistachio butter and butter until smooth. Beat in the sugars until light and fluffy. Mix in the egg and vanilla.
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