Rosemary Pistachio Cookies With White Chocolate Recipes

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.

Steps:

• For the pistachio white chocolate butter: Combine the pistachios, white chocolate chips, sugar, salt, almond extract and vanilla in a food processor and blend, scraping the sides occasionally, until very creamy and spreadable, about 10 minutes.
• For the white hot chocolate: Gently heat the milk in a saucepan over medium heat and whisk in 4 to 6 tablespoons of the pistachio butter (4 tablespoons for a nice, light, not-too-sweet situation, or 6 for a very rich desserty sitch!). Save the remaining pistachio butter for another use.

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a multi-cavity cookie tray (e.g. mini muffin tray, a muffin-top tray or a hemisphere pan) with the 1 tablespoon butter and set aside to chill.
• Combine the warm milk with the saffron threads, stir and set aside for 5 minutes until the saffron threads begin to bloom and the milk takes on a golden hue.
• Cream the remaining 1/2 cup butter with the granulated sugar in a large mixing bowl for 2 to 3 minutes until the butter is soft and the sugar has melted in. Add the crushed cardamom pods, finely chopped pistachios, the saffron milk with the saffron threads and a pinch of grated nutmeg if using and the pandanus water. Mix until well combined. Slowly add in the all-purpose flour and salt and mix well again. The mixture will be sandy in texture. Use a spatula to break up any lumps and stir it all until well combined and there are no dry spots.
• Portion the cookie mixture using an ice cream scoop and scoop it directly into the prepared chilled cookie tray. Lightly compress the mixture into the cavity using the back of a spoon. Fill each cavity to the top as these cookies will not rise. Chill any unused cookie mixture between bakes.
• Bake for 12 to 14 minutes or until the edges begin to lightly brown. The cookies do not change color or rise during baking. Carefully unmold from the cookie tray. Place them on a wire rack and allow them to cool completely before storing in an airtight container in a cool place until ready to decorate.
• To decorate: Arrange the cookies on a wire rack with a drip pan or cookie sheet underneath.
• Bring a few inches of water to a simmer in a medium saucepan. Place the melting white chocolate wafers in a heatproof bowl over the simmering water. The bottom of the bowl must not touch the water. Maintain a slow simmer and do not let the water boil. Using a silicone spatula, stir until the chocolate is melted. Quickly stir in one pinch of saffron threads while the chocolate is warm.
• Carefully pour the white chocolate over the cookies or dunk cookies into the chocolate. Alternatively, use a spoon to drizzle the melted chocolate over each cookie. Sprinkle the pistachio slivers, gold dust or sprinkles and more saffron threads before the chocolate hardens. Cool completely.
• Serve when the chocolate is firm.
• Store in a cool, airtight container for up to a week.

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.

Steps:

• 1. Preheat oven to 375 If you want to bake 24 cookies, set the racks in the middle and bottom third of the oven. Line two baking sheets with parchment paper. If you want to make 12 larger cookies set one rack in the middle and line one baking sheet.
• 2. This is the 1st Option - the less work method: Using a hand mixer or stand mixer fitted with paddle attachment, beat the soft butter (not melted) and the light brown sugar on high speed until smooth, lighter in color and a little fluffy.
• 3. Then add the 2 eggs- one at a time, beating well after each addition. Scrape down the sides of the bowls with rubber spatula as needed. Add the flour and baking powder if using gluten free, the pistachios, white chocolate chips and rosemary - mix on medium speed till thouroughly incorporated.
• 4. Using a spoon or a fork (my preference) drop tablespoon size blobs of dough at least 2" apart onto baking sheet(s). Don't make palm size - the taste will be less appreciative. Bake until edges are lightly browned and have spread flat - about 14 minutes. Let cool on the pans.
• 5. Make sure pans are at room temperature when placing dough. If its hot out of the oven the cookies will start to spread and you will end up with one thin sheet of cookies.
• 6. The 2nd option - is harder. Beating the dough by hand with a wooden spoon or rubber spatula. The butter and sugar must be beat vigorously until the mixture lightens in color and sugar is dissolved. You will be getting a serious workout especially if using gluten- free flour.
• 7. If you have remaining dough - line a tray with wax paper and drop blobs of dough as close as possible without touching. Place in freezer - when frozen transfer blobs to a freezer bag or an airtight container, label the bag, and include instructions: THAW, then bake at 350 degrees, space 2" apart, for 14 minutes. The frozen bags are welcomed gifts.
• 8. Store leftover cookies in an airtight container at room temperature for up to 2 days. Or leave the airtight container on the counter and my hubby will have no problem munching these away.

Steps:

• PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add honey in a continuous stream while mixing on low. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Add the Rosemary from the mortar & pestle. Mix well. Drop by rounded tablespoon onto parchment paper & baking sheets. BAKE for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.