PISTACHIO WHITE CHOCOLATE CHIP COOKIES
The usual goodness of chocolate chip cookies but made better by replacing the chips with white chocolate chips and adding chopped pistachios. These make a beautiful presentation.
Provided by Wendy
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 32m
Yield 60
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the all-purpose flour, whole wheat flour, oats, baking powder and baking soda; blend into the creamed mixture to form a dough. Fold in the white chocolate chips and pistachios. Drop dough by teaspoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 12.6 g, Cholesterol 15.6 mg, Fat 8.6 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 3.9 g, Sodium 72 mg, Sugar 7.7 g
CHOCOLATE CHIP PISTACHIO COOKIES
Of all the cookies I prepare at Christmas, these are the most popular. My husband and sons gobble them up so fast, I make at least three batches!-Lynne Ogg, Cedar, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 80 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 52mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
PISTACHIO CHOCOLATE CHECKERS
The combination of chocolate and pistachio in these checkered cookies is irresistible.
Provided by COOKA323
Categories Pistachio Desserts
Time 3h58m
Yield 24
Number Of Ingredients 14
Steps:
- To make the chocolate dough, use the first set of ingredients. In a medium bowl, cream together the confectioners' sugar and butter. Stir in the egg. Combine the flour, salt and cocoa, stir into the creamed mixture alternately with the milk. Set aside.
- To make the pistachio dough, use the second set of ingredients. In a medium bowl, cream together the confectioners' sugar and butter. Stir in the egg. Combine the flour and salt, stir into the creamed mixture. Finally, stir in the pistachios and food coloring.
- On a lightly floured surface, pat out each dough to a rectangle 6x5 inches. Cut each rectangle crosswise into 8- 3/4 inch strips. Place 1 strip of each color side by side. Place two more strips on top of those, alternating colors. Repeat until the checkerboard is 4 strips high. Use remaining strips to form a second rectangle. Wrap rectangles and refrigerate at least 2 hours, or until firm.
- Preheat oven to 375 degrees F (190 degrees C).
- Unwrap the dough and slice crosswise into 1/4 inch slices. Place 1 inch apart on an ungreased cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven, or until set. Remove cookies from baking sheet to cool on wire racks.
Nutrition Facts : Calories 320.9 calories, Carbohydrate 37.9 g, Cholesterol 56.3 mg, Fat 17.5 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 10.2 g, Sodium 175.6 mg, Sugar 15.1 g
PISTACHIO CHOCOLATE CHECKERS
The combination of chocolate and pistachio in these checkered cookies is irresistible.
Provided by COOKA323
Categories Pistachio Desserts
Time 3h58m
Yield 24
Number Of Ingredients 14
Steps:
- To make the chocolate dough, use the first set of ingredients. In a medium bowl, cream together the confectioners' sugar and butter. Stir in the egg. Combine the flour, salt and cocoa, stir into the creamed mixture alternately with the milk. Set aside.
- To make the pistachio dough, use the second set of ingredients. In a medium bowl, cream together the confectioners' sugar and butter. Stir in the egg. Combine the flour and salt, stir into the creamed mixture. Finally, stir in the pistachios and food coloring.
- On a lightly floured surface, pat out each dough to a rectangle 6x5 inches. Cut each rectangle crosswise into 8- 3/4 inch strips. Place 1 strip of each color side by side. Place two more strips on top of those, alternating colors. Repeat until the checkerboard is 4 strips high. Use remaining strips to form a second rectangle. Wrap rectangles and refrigerate at least 2 hours, or until firm.
- Preheat oven to 375 degrees F (190 degrees C).
- Unwrap the dough and slice crosswise into 1/4 inch slices. Place 1 inch apart on an ungreased cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven, or until set. Remove cookies from baking sheet to cool on wire racks.
Nutrition Facts : Calories 320.9 calories, Carbohydrate 37.9 g, Cholesterol 56.3 mg, Fat 17.5 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 10.2 g, Sodium 175.6 mg, Sugar 15.1 g
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