Tag Archives: cookie recipe

Pistachio Cardamom Cookies

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These are some of the best cookies I’ve ever had. They will be made in mass quantities for Christmas. But I have to admit that it is not my recipe. I found it on Baked by Joanna. Since I didn’t have time to cook much this week and definitely didn’t have time for photos, I thought it was time to share one of my favorites from another blog. They are delightfully light, divine shortbread-like cookies. Try them. You’ll fall in love.

Ingredients
2 cups all-purpose flour
3/4 tsp salt
1/2 tsp cardamom
1 cup unsalted butter, room temperature
3 oz cream cheese, room temperature
2/3 cup sugar
1 tbsp vanilla extract
1 tsp orange zest
1 1/2 cups pistachios (or almonds)

Directions
Coarsely chop 3/4 cup of the pistachios and bake in the oven for approximately 5 minutes until the nuts are fragrant. Remove the pistachios from the oven and transfer to a bowl to cool.

In a separate bowl, whisk the flour, salt and cardamom together. Set aside.

Combine the butter and cream cheese in a mixing bowl and beat until light and fluffy, approximately 2 minutes on medium speed. Add the sugar, vanilla and orange zest and beat for an additional minute. Reduce the speed to low and begin adding the flour mixture until just combined. Remove the bowl and fold in the cooled pistachios.

Using plastic wrap, form your cookie dough into an 8-inch log. Refrigerate the dough for at least 4 hours, overnight is best.

When you are ready to bake your cookies, preheat the oven to 350 degrees F. Finely chop the remaining 3/4 cup of pistachios. Unwrap the cookie dough and roll in the chopped pistachios making sure to coat the entire log. Using a knife, slice the cookies into approximately 1/4″ thick rounds. Place the sliced cookies on a parchment covered baking sheet about half an inch apart.

Bake the cookies for 18-20 minutes, until the edges are slightly golden brown. Remove the baking sheet from the oven and let the cookies rest on the sheet for a minute or two. Then, transfer the cookies to a rack to cool completely.

UPDATE
I dip the cookies in white chocolate for added yumminess. Melt 1 cup white chocolate chips (I microwave them in a small bowl in 15 minute intervals, stirring well until melted. Or use a double boiler.) Dip one edge of the cookie into the chocolate until 1/3 to 1/2 of the cookie is covered. Place on waxed paper until chocolate hardens. Store in an airtight container.

Makes 2 1/2 dozen

Chocolate Bottom Macaroons

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This is the recipe most requested from friends. The macaroon recipe is from The Barefoot Contessa. The chocolate addition comes from being married to a chocoholic for 28 years! Enjoy.
1 (14 oz.) bag flaked coconut
1 can Eagle Brand sweetened condensed milk
1 tsp. vanilla (I use clear vanilla)
1/2 tsp. salt
2 large egg whites
4 to 6 oz. Ghirardelli bittersweet chocolate chips
Pre-heat oven to 325. Line a large baking sheet with parchment paper (this is an important step as they stick to the pan otherwise and will tear).Mix coconut, vanilla, and condensed milk in a bowl. In another bowl whip egg whites and salt to stiff peaks. Fold egg whites into coconut mixture until well mixed. Using a large melon baller, scoop dough into equal mounds on baking sheet. Cookies don’t change shape or size, so you can put them fairly close together.Bake for 25 minutes until lightly browned. Cool on wire racks.Line a cookie sheet or tray with waxed paper. In a small bowl, microwave chocolate chips for 30 seconds. Stir. Heat again at 15 second intervals until melted and smooth (be careful not to over cook). Dip the bottoms of the cookies into chocolate and put on wax paper. Refrigerate for 10 minutes or until chocolate is set.

Store in an airtight container.