Pistachio Orange Drops Recipes

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.

Steps:

• Place egg whites in bowl of a stand mixer; let stand at room temperature 30 minutes. Meanwhile, line two 15x10x1-in. pans with waxed paper., In a large heavy saucepan, combine sugar, corn syrup and water; cook and stir until sugar is dissolved and mixture comes to a boil. Cook, without stirring, over medium heat until a thermometer reads 252° (hard-ball stage). Just before that temperature is reached, beat egg whites on medium speed until stiff peaks form., With mixer continuing to run on high speed, slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add orange zest and vanilla. Beat until candy holds its shape and begins to lose its gloss, 5-6 minutes. (Do not overbeat, or candy will stiffen and crumble.) Immediately fold in pistachios., Quickly drop mixture by tablespoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store between layers of waxed paper in an airtight container at room temperature.

Steps:

• Preheat the oven to 350 degrees F. Butter an 11-inch fluted tart pan with a removable bottom. In a large bowl, with an electric mixer on medium, beat the butter and sugar until combined and fluffy, about 2 minutes. Add the egg yolks and orange zest and beat until combined. Beat in the flour, salt and baking powder. Add the pistachios and beat just until evenly distributed.
• Tip the dough into the prepared pan and press it into an even layer. Freeze until firm, about 15 minutes.
• Sprinkle the top of the dough with sanding sugar and bake on a rimmed baking sheet until the shortbread is golden brown and set, 20 to 25 minutes. Transfer the baking sheet holding the tart pan to a rack to cool for a few minutes. While the dough is still warm, remove the pan edges and cut the cookie into wedges. Let cool completely.
• Carefully separate the wedges and set them on a work surface. Drizzle with melted chocolate. Let stand at room temperature until the chocolate has set, about 1 hour.

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.

Steps:

• Using an electric mixer on medium speed, cream sugar and oil in a large bowl until mixture resembles texture of wet sand, about 3 minutes. Add egg and orange zest and beat until just combined.
• Whisk almond flour, potato starch, cardamom, and salt in a medium bowl. Fold dry ingredients into oil mixture. Cover with plastic wrap and chill 1 hour.
• Spread pistachios in a single layer on a rimmed baking sheet. Divide dough into 2 balls. Roll each ball into 1 1/2" wide logs, then roll logs in pistachios to coat; reserve remaining pistachios for decorating, if desired. Wrap logs in plastic wrap and chill at least 1 1/2 hours.
• Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment. Using a sharp knife, slice dough into 1/4"-thick rounds and arrange on baking sheets (about 12 per sheet). Sprinkle with reserved pistachios, pressing lightly to adhere (alternatively, drizzle with melted chocolate after cookies are baked, see below).
• Bake cookies, rotating sheets halfway through, until undersides are golden, 8-12 minutes. Transfer cookies to wire racks. Let 1 sheet cool completely before lining again with parchment and baking third batch.
• If you didn't sprinkle the cookies with pistachios, melt chocolate in a medium heatproof bowl set over a medium pot of barely simmering water, stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is smooth. Drizzle cooled cookies with chocolate and let set before serving.
• Do Ahead
• Dough can be formed into logs 3 days ahead; keep chilled. Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.

Steps:

• Preheat oven to 375°. In a large bowl, beat butter, sugar, and orange peel with electric mixer until fluffy. Stir in flour until well blended. Reserve 3 tablespoons pistachio nuts. Stir remainder into dough. Shape rounded teaspoonfuls into 1-inch balls. Arrange 1 1/2 inches apart on cookie sheets. Bake 8-10 minutes until lightly browned. Remove to rack to cool. Melt chocolate and shortening in a small heavy saucepan over low heat; stir until smooth. Dip tops of cookies into chocolate mixture. Place cookies on rack; sprinkle with reserved nuts. Let stand until chocolate is set. Store in a cool place.