WHITE CHOCOLATE-ORANGE-PISTACHIO THUMBPRINT COOKIES
Nutty pistachio cookies filled with creamy, citrusy white chocolate are an impressive and tasty little treat!
Provided by SunnyDaysNora
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h40m
Yield 36
Number Of Ingredients 11
Steps:
- Combine butter, sugar, egg yolks, and vanilla extract in large bowl. Beat using an electric mixer until well mixed. Add flour, salt, and pudding mix; beat well. Chill dough in the refrigerator for 30 minutes.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Shape dough into 1-inch balls and place on the prepared baking sheets. Make an indentation in the center of each cookie with your thumb.
- Bake in the preheated oven until lightly golden around the edges, 10 to 12 minutes. Remove from baking sheet and allow to cool on a wire rack, about 30 minutes.
- Combine white chocolate chips, milk, and orange zest in a microwave-safe bowl. Heat in the microwave for 1 1/2 minutes, stirring every 30 seconds, until chocolate is melted and smooth.
- Pour white chocolate mixture into a piping bag and pipe into the thumbprint of the cooled cookies. Sprinkle with chopped pistachios.
Nutrition Facts : Calories 162.3 calories, Carbohydrate 16.7 g, Cholesterol 27.2 mg, Fat 9.8 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 109.1 mg, Sugar 9.2 g
PISTACHIO THUMBPRINT (KINDA SORTA) COOKIES
I was aiming for a beautifully rounded thumbprint cookie with a small indentation filled with melted salted caramel baking chips... you know, those picture-perfect cookies that you see on social media that make you want to make them! Well, these didn't turn out how I intended, but they are delicious!
Provided by Kim's Cooking Now
Categories Desserts Cookies Nut Cookie Recipes Pistachio
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- Place the pistachios in the bowl of a food processor and grind until finely ground, stopping before it turns into butter. Set aside.
- Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add almond extract and mix in well. Add 3 tablespoons ground pistachios, flour, and salt; mix until the dough comes together.
- Place dough on a piece of plastic wrap that has been sprinkled with flour. Wrap up and place in the refrigerator for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine egg and water in a bowl and beat with a fork. Place remaining ground pistachios in a separate bowl. Shape the dough into 12 equal balls. Roll in the beaten egg and then in the ground pistachios. Set balls 2 inches apart onto the prepared baking sheet.
- Make an indentation in the middle of each ball with your thumb or the handle of a wooden spoon. Place 5 to 6 baking chips in each indentation.
- Bake in the preheated oven until lightly browned, about 20 minutes. Allow the cookies to cool on the baking sheet before removing.
Nutrition Facts : Calories 204.4 calories, Carbohydrate 19.5 g, Cholesterol 35.8 mg, Fat 12.7 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 7.1 g, Sodium 50.3 mg, Sugar 10.6 g
PISTACHIO THUMBPRINTS
These mild pistachio-flavored cookies disappear in a wink. -Liz Probelski, Port Washington, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until smooth and fluffy. Beat in egg and extracts. Combine flour and dry pudding mix; gradually add to creamed mixture and mix well. Stir in chocolate chips., Shape into 1-in. balls; roll in nuts. Place 2 in. apart on greased baking sheets; make a thumbprint in center of cookie. Bake at 350° for 10-12 minutes. Remove to a wire rack to cool. , For filling, beat the butter, confectioners' sugar, vanilla and enough milk to achieve desired consistency. Spoon into center of cooled cookies. , For glaze, if desired, melt chocolate chips and shortening; drizzle over cookies. Let stand until set.
Nutrition Facts : Calories 163 calories, Fat 11g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 84mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
PISTACHIO THUMBPRINT COOKIES
Make and share this Pistachio Thumbprint Cookies recipe from Food.com.
Provided by KitchenCraftsnMore
Categories Dessert
Time 52m
Yield 54 cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- In a large bowl of an electric mixer, beat together butter and sugar on high speed until smooth, about 4 minutes.
- Add egg and extracts; mix well.
- In another bowl, combine flour and pudding and add to the butter mixture.
- Stir in chocolate chips.
- Shape into 1-inch balls; roll in nuts.
- Place 2 inches apart on greased baking sheets.
- Make a thumbprint in center of each cookie and bake for 12 minutes or until golden brown on the bottom.
- Position a wire rack inside a large baking pan or over sheets of wax paper.
- Remove cookies from oven, place on wire rack to cool.
- To prepare filling, in a large bowl of an electric mixer, beat together butter and confectioners' sugar on high speed until smooth, about 2 minutes.
- Stir in vanilla and milk; mix until combined and smooth.
- Spoon into center of cooled cookies.
- Leave cookies on rack to glaze.
- To prepare glaze, in microwave oven or over very low heat, melt chocolate and shortening.
- Stir until smooth, taking care not to scorch the chocolate.
- Bunch cooled cookies together on cooling rack and drizzle chocolate over them in a very thin stream, crossing back and forth over cookies to form chocolate lace.
- For simple drizzling, hold a small spoonful of chocolate about 6 inches above the rack; release a thin stream of chocolate as you move the spoon back and forth quickly over the cookies.
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