Wednesday, May 11, 2005

Pistachio Moments

Pistachio Moments (Adapted from Land O Lakes)

For the cookies

1 1/4 cups all-purpose flour
1/3 cup confectioners' sugar
1/4 cup cornstarch
1/2 teaspoon salt
16 tablespoons unsalted, softened
1/2 cup unsalted shelled pistachios, chopped

For the coating

This part will be about enough to do half the batch with the white chocolate and pistachios and the other half with confectioners' sugar. If you only want to do one, double those specific ingredients.

1/4 cup chopped white chocolate, melted
chopped pistachios
1/2 cup confectioners' sugar

To make the cookies

Preheat oven to 325

In a medium bowl, whisk together flour, confectioners' sugar, cornstarch and salt.

In a large mixing bowl, beat butter until creamy. Add dry ingredients and mix until combined. Stir in the chopped pistachios.

Shape dough into 1" balls - if you find the dough a little sticky, lightly flour your hands when you roll them. Set the dough balls onto parchment lined baking sheets. Bake until set and lightly golden around the edges, about 14 to 16 minutes.

To do the coating

If you want to coat them in confectioners' sugar, gently toss the warm cookies into the confectioners' and then set on a wire rack. If you are drizzling them with the white chocolate, transfer the cookies to a wire rack to cool completely.

If you coated some of them in confectioners' sugar, when they are completely cool, toss them again in additional confectioners' sugar for a better coating.

On the plain cookies, drizzle the white chocolate over the top and immediately sprinkle on a small amount of chopped pistachios.

Makes about 48 cookies.

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