Vanilla and pistachio cookies recipe
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- Dish type
- Biscuits and cookies
Lovely crunchy cookies with pure vanilla extract and chopped pistachios. Makes approximately 12 large cookies.
Kent, England, UK
15 people made this
IngredientsMakes: 1 dozen cookies
- 110g butter (at room temperature)
- 100g granulated sugar
- 1 egg, beaten
- 2 capfuls pure vanilla extract
- 190g self raising flour
- 2 tablespoons finely chopped unsalted pistachios
MethodPrep:5min ›Cook:20min ›Ready in:25min
- Pre-heat the oven to 140 C / Gas 2. Grease a baking tray.
- In a bowl cream together the sugar and butter. Add the egg and vanilla and beat in.
- Incorporate the flour and blend well together. Fold in the pistachios.
- Shape into balls about the size of a golf ball and place onto the baking tray. Using the palm of your hand flatten out (not too thin).
- Bake for 20 to 22 minutes. The cookies are cooked when the top is firm. (Don't worry if the centre is slightly soft as the cookies will harden when cooled). Place onto a wire rack to cool.
Depending on the size of your baking tray, you may need to do in two batches.
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Pistachio-Rose Shortbread Squares
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Michelle Gatton
This dough benefits from an overnight rest in the fridge, so plan accordingly. Freeze-dried raspberries are available at many grocery and health food stores if unavailable, omit and use more sanding sugar for the coating.
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Pistachio is a very underrated flavour
I think pistachios are a very underrated flavour in baking. Whether that is pistachio cake, cookies or even ice cream.
Pistachios have a lovely delicate nuttiness which is so tasty! They not only add a lovely flavour but a natural colour to the cake.
Some recipes use artificial flavouring to create their pistachio flavor. This cake is all natural flavours which makes it even tastier.
Wild Blueberry & Salty Pistachio Oatmeal Cookies
- Preheat Oven to 350
- 1 tsp. baking soda
- 1 ½ cups rice flour, regular flour can be substitute
- 3 cups whole oatmeal, not quick cooking
- 2 cups Dole Sunshine wild blueberries, thawed and most all the excess moisture drained and patted dry 1 cup salted shelled whole pistachios
- 1 cup soft salted butter
- ½ cup packed dark brown sugar
- ¾ cup regular sugar
- 2 tsp. vanilla
- ½ tsp. sea salt
- 2 eggs, room temperature
- Have two mixing bowls. In one combine the baking soda, flour, oatmeal, and pistachios and blend.
- In another bowl, cream together the softened butter and brown and white sugar until nice and fluffy. Add the vanilla and salt and blend. Add in one egg at a time and whip together. Fold in the blueberries.
- Into the wet ingredients, add the dry ingredients about 1/3 at a time and blend well. Put in the refrigerator for about an hour.
- Dollop a heaping tablespoon of the batter on a parchment-lined cookie sheet. Bake in a preheated 350 oven about 10-12 minutes or until the center is still slightly soft. Remove and cool.
Begin eating while they’re still warm! They're insanely yummmmeeee!
Your sharing is GOLDEN! Thank you!
Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally
Swap Basic for Baller with These Pistachio & Raspberry Cookies
Terribly tired by the holiday cookies you’ve been making year after year after year? Well, dust off your apron and yank out your baking sheets because we have some new inspiration for all of your holiday baking projects.
That inspiration is particularly due to “Let It Snow,” a festive holiday cookie cookbook from Agnes Prus , a German baker who transitioned from a career as an art historian to a full-fledged baker. In “ Let It Snow ,” 24 cookie recipes—think chocolate snowmen, almond brittle snowflakes, and poppy seed and marzipan hearts—take up the pages of a snow-flecked book. Her cookies aren’t your average, run-of-the-mill holiday cookies instead, she has garnered a collection of sweets with that hard-to-come-by wow factor.
Let It Snow, $8.99 on Amazon
That’s certainly the case for her recipe for pistachio and raspberry rings, which can be found below. These cute sugar cookie rings are smeared with raspberry jam and white icing, then finished off with a smattering of finely chopped pistachio kernels and bits of bright red goji berries. The cookies come together pretty quickly and simply, but they look like they’re straight out of a bakery’s window—and everyone biting into one will think so, too.
Recipe excerpted with permission from “Let it Snow” by Agnes Prus, published by Hardie Grant Books October 2019, RRP $11.99 hardcover.
Preheat oven to 350°. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter, granulated sugar, and pistachio paste in a large bowl until light and fluffy, about 4 minutes. Mix in vanilla, then eggs, one at a time, beating to incorporate completely after each addition. Reduce speed to low and gradually add dry ingredients mix just until combined.
Scoop heaping tablespoonfuls of dough onto parchment-lined baking sheets, spacing 3" apart. Bake cookies until golden, 12–15 minutes. Let cool on baking sheets 10 minutes, then transfer to wire racks and let cool completely.
Pistachio Cream and Assembly
Using an electric mixer on medium-high speed, beat butter, pistachio paste, powdered sugar, vanilla, and salt until light and fluffy, about 3 minutes.
Spread 1 scant tablespoonful pistachio cream onto flat side of a cookie. Top with another cookie, flat side down press lightly to even out filling. Repeat with remaining cookies and pistachio cream.
Do Ahead: Cookies can be made 1 day ahead. Store tightly wrapped at room temperature.
Can you tell I am on a pistachio kick at the moment? The babka, todays cookies and I've just realised next weeks recipe is also heavily focused on these nuts. I would apologise but three delicious recipes with pistachios is no bad thing! Todays recipe is probably the easiest of the three and you can get these cookies in the oven in no time at all. These were inspired by my recent work trip to Sicily, where every pastry and ice cream shop seems to sell the most incredibly flavoured almond and pistachio treats, which makes sense when you realise some of the best almonds and pistachios in the world come from Sicily. This recipe uses both Italian ingredients and an Italian recipe, it's a twist on the amaretti. The style of amaretti I prefer is a slight chewy crust with a tender centre. There is nothing wrong with the crunchy or super chewy varieties this is just my preference. When it comes to the pistachios you can use the varieties found in supermarkets but you will notice they don't have the vibrancy of colour that comes from my preferred skinless, blanched variety (like these from SousChef) so the finished cookies will be a little flatter in colour. Pistachios are however pretty expensive, the green ones even more so, so choose the variety you are happy with and they will all taste wonderfully.
Soft Pistachio Amaretti
3 large egg whites
250g caster sugar, plus extra for coating
275g ground almonds
1 tsp vanilla extract
1/4 tsp fine salt
icing sugar, for coating
To make the cookies preheat the oven to 180C (160C Fan) and line two baking trays with parchment paper.
Place half of the almonds and all of the pistachios and salt into a food processor and pulse until the pistachios are finely ground. The reason for adding half of the almonds with the pistachios is these vibrant green pistachios are on the soft side and if processed alone can become more of a paste rather than a powder like mix, adding some of the almonds prevents this from happening. Add the remaining almonds and blend to combine, then tip into a large bowl and mix through about half of the sugar.
In a large bowl, using an electric mixer, whisk together the egg whites until foamy then slowly add the remaining sugar whisking until the meringue is in stiff peaks. Working in two additions add the meringue to the almond mixture along with the vanilla. We are not making meringue so don't worry too much about keeping all the air in the meringue, just make sure the mixture is evenly combined with no streaks of meringue. Once fully combined use an ice cream scoop (I use one about 1 heaped tablespoon in size) to form the cookies, dropping first into a small bowl of caster sugar, tossing to coat fully. This sugar coating gives the cookies the characteristic chew. To give the look of amaretti toss the cookies into icing sugar, rolling to coat fully and shape into a ball. Place the cookies onto the prepared baking trays, a few centimetres apart and then bake in the preheated oven for 12-14 minutes. Bake just until the cookies have the smallest hint of browning where the cookies are cracking. Remove from the oven and allow to cool fully before enjoying.
Because of the ingredients these cookies will keep for a long time, at least a week in a sealed container. The longer the cookies sit the chewier they become.
- ½ ripe avocado
- ¼ cup unsalted butter, softened
- ½ cup applesauce (such as Mott's®)
- ½ cup white sugar
- ¼ cup skim milk
- 1 large egg
- 2 (3.4 ounce) packages instant pistachio pudding mix (such as Jell-O®)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup pistachio nuts
- 2 cups unbleached all-purpose flour
Preheat oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
Puree avocado in the bowl of a food processor. Add butter and blend until creamy. Add applesauce, sugar, and milk pulse to combine. Add egg pulse until smooth. Add pudding mix, vanilla extract, baking powder, and salt pulse until dough is smooth and pastel green.
Place pistachio nuts in a resealable freezer bag and crush with a meat mallet. Add crushed pistachio nuts and flour to dough pulse to combine.
Drop tablespoons of dough 2 inches apart onto prepared baking sheets flatten gently.
Bake in the preheated oven until bottoms are beginning to brown, about 15 minutes. Remove from oven and cool on baking sheets, 5 to 10 minutes.
I love these little cookies. Gary’s side of the family makes them every year at Christmas. I love how they’re fat and plumpy. I love how they’re kinda cakey and bready. I love the glaze. I love the pale, 50’s vintage green color of them. I love the occasional crunch from the nuts.
And now here’s my floating rack of pistachio cookies. It makes me a little dizzy to look at them.
I’ll say it again. I LOVE THESE COOKIES! In fact, one year at Christmas, any form of self discipline went out the window. We had so many of these that every time I went into the kitchen I would devour one. Since I’d lost control, I decided my solution was to put the cookies in the freezer (did I mention they freeze well after they’re cooked?!) thinking that would deter me. Well….it didn’t. I’d just open up the freezer and eat one frozen. I’m really embarrassing myself here…. What can I say? I’m human. I have moments of weakness, even if a moment is more like a week!
Gary making a pistachio cookie dough Christmas tree with his Christmas beer. Such a funny little man!
This recipe makes a lot of cookies. Like I mentioned earlier, you may put these bad boys in a freezer zip bag and store for a couple of months after they’ve been baked. Then just grab some cookies as you need them and POOF! instant dessert or gift. You may also freeze the dough.
Pistachio Shortbread Cookie
- Quick Glance
- 20 M
- 45 M
- Makes 20 2-inch cookies
Ingredients US Metric
- 1 cup unbleached all-purpose flour, plus more for the work surface
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup shelled raw or roasted pistachios
- 1/2 teaspoon vanilla extract
- 1 stick unsalted butter (4 oz), cold, cut into 1/4-inch (6-mm) pieces
- 1 to 2 tablespoons granulated sugar, sanding sugar, or raw sugar, for garnish
Pulse the flour, granulated sugar, salt, pistachios, and vanilla in the bowl of a food processor for 1 to 2 minutes, until the pistachios are finely ground. Scatter the butter pieces in the food processor and pulse several times to cut the butter into the flour. Stop pulsing when the ingredients just come together and cling to one another. (Watch carefully, as food processors work very fast and can easily overmix the dough. At first the mixture will have a coarse, crumbly texture, but then if you’re not careful it will quickly turn into a paste.)
Turn the dough onto a lightly floured work surface and shape it into a log about 2 inches in diameter and 10 inches long. (If the dough is too sticky, toss it in the fridge for 10 or so minutes to make it easier to work with. Dampening your hands ever so slightly with cold water also helps.) Place the log on a piece of plastic wrap or parchment paper. Tightly roll the wrap around the log and twist the ends to seal them securely. Refrigerate for at least 2 hours or up to 5 days. (This dough also freezes well for up to 3 weeks if wrapped tightly in plastic.)
Position 2 racks in the center of the oven and preheat to 325ºF (163ºC). Line 2 rimmed baking sheets with parchment paper and set aside.
Cut the chilled cookie dough into 1/2-inch-thick coins and place about 2 inches apart on the prepared baking sheets. Lightly brush the top of each shortbread cookie with water and sprinkle with sugar. Bake for 15 to 18 minutes, or until the cookies are lightly golden brown on both top and bottom. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store the pistachio shortbread cookies in an airtight container at room temperature for up to 2 weeks.
Recipe Testers' Reviews
These pistachio shortbread cookies were really good. They came together very quickly and had a wonderful flavor. I could see using other nuts in place of the pistachios.
I’m addicted to pistachios and looked forward to this pistachio shortbread cookies recipe. The directions were very explicit and certainly would help the novice be successful. I didn’t find the dough “sticky,” and I used the overnight chilling option. The color is a “natural green”—as the recipe states—only before they bake. After they bake they’re a golden brown with some green flecks. These aren’t really shortbread texture. They’re crumbly to the tooth and definitely similar to sablés croquants. The pistachios give a nice texture to the shortbread, but the pistachio flavor is very subtle and masked by the other ingredients. The cookies might benefit from substituting pure almond flavoring for the vanilla. When I make these again, I’ll double the recipe. All of the above being said, they were so good that I did eat 6 before stopping.
These delicate little pistachio shortbread cookies are quite addictive. I ate more than I care to admit before I put them away. The recipe itself was very straightforward. My roll of dough wasn’t perfectly round and was longer than specified in the recipe, so in the end I had 40 little cookies. Some were about 1/2 inch thick, as directed in the recipe, and the others more like 1/4 to 1/3 inch thick. I baked the thinner cookies for a few minutes too long. The 1/2-inch-thick cookies took 17 to 18 minutes to bake. The finished product didn’t have flecks of green from the pistachio. Oh, as a side note, I don’t have a full-sized food processor so I used the small bowl/blade that came with my stick blender. In order to do so I just blended a half recipe at a time. I think that sugar with larger crystals would be nice instead of granulated sugar (and maybe a few grains of salt, too).
How much easier could these pistachio shortbread cookies be to make? Not much. You throw everything into the food processor and there you go. I used roasted pistachios because I had a bag of them in the fridge. Before baking the cookies, I brushed some of them with water and sprinkled sugar on the top as the recipes instructs. However, I didn’t notice any difference between those cookies and the ones I did nothing to. I rotated the sheet pan 180° after 8 minutes, and 7 minutes later the cookies were done. On a whim, I melted some semisweet chocolate in the microwave and dipped half of each cookie into the chocolate and then into chopped pistachios. It looked beautiful, however, it took away from the sheer simplicity of the cookie. We found that the cookies are best plain.
I absolutely loved these pistachio shortbread cookies and knew they’d get a big thumbs up from my tasters at the Lakers Game. First, a 9-year-old boy tasted the cookie and had the biggest smile on his face, and asked for another. The cookie came out a winner, as did the Lakers against the Chicago Bulls. About 20 tasters thanked me for sharing, including Jeannie Buss, President and owner of the Lakers, who thoughtfully evaluated the cookie. She concluded that if you like shortbread you’ll find it delicious, and thought it should be served with coffee or afternoon tea. (She prefers denser, sweeter, more satisfying sweets as after-dinner desserts.) The cookie is easy to make, wonderful to freeze for surprise guests, and all around a slam dunk of a recipe.
These subtle and sweet pistachio shortbread cookies were a hit. The cookie has a light crunch with a crumbly texture and the palest pistachio green color with a lovely sheen from the sugar on top. The flavors weren’t too bold and were well-balanced. A few minor challenges popped up. To start, it was difficult to find raw pistachios (I eventually found them at a Whole Foods in the bulk section). I also didn’t have as much cookie dough as the recipe indicated I should have. I could only make a 2-by-7-inch log out of the dough and therefore, only made about 14 cookies instead of 20. Next time, I’ll make the diameter of the cookie about 1 1/2 inches. The sugar on top is important since it adds a bit more sweetness to the cookie.
I loved this simple pistachio shortbread cookies recipe. With only 6 basic ingredients I wouldn’t doubt that you have most of the ingredients in your fridge and pantry already. The recipe calls for raw pistachios, but I had roasted in my pantry so I went ahead and used those. I thought they worked really well in the recipe. My only critique of the recipe itself is that it took my cookies 25 minutes to bake, not the suggested 15 to 18 minutes. They were still very soft at 18 minutes, but with 25 they were perfectly sandy and crumbly after they cooled. I think the addition of extra sugar on top of the cookies before they bake is a nice touch. I’d like to try it with sanding sugar instead of regular granulated sugar just for a bit more texture. Overall, these are delicious cookies that are great as a snack, would be wonderful with tea or coffee, and would be a nice addition to a dessert platter with some fresh strawberries and fancy chocolates.
Such an easy pistachio shortbread cookie to make and with such superior results. It’s crumbly and buttery, just as a shortbread cookie should be. The use of pistachios clearly takes this basic shortbread cookie to the next level. This recipe makes exactly 20 cookies. I shelled the pistachios and then decided it’d be a good idea to remove the skins. I boiled water and submerged the pistachios in the hot water for a few minutes. The skins slipped off very easily. The cookies were perfectly baked in 15 minutes. I used only 1 cookie sheet, which was adequate for the 20 cookies. A tablespoon of the sugar was about all I used for garnishing the cookies. This is a versatile cookie that can be made for various occasions. Because of the green hue, they’d be quite appropriate for Christmas, St. Patrick’s Day, Easter, or springtime in general.
I made a huge mistake with this pistachio shortbread cookie recipe—having my toddler help me shell the pistachios. It took much longer than expected, as half of them went straight into that little mouth of hers. Apart from that, wow, what an easy recipe to follow! I love it! And the final product is a melt-in-your-mouth shortbread with a nice, subtle pistachio taste. As usual, I did 2 batches, 1 with normal flour and another with a gluten-free all-purpose flour. Each batch made exactly 24 cookies. Will I make it again? Definitely!
I love this kind of slice-and-bake cookie, and this is a great pistachio shortbread recipe. The cookies are tender and just melt in your mouth. I wasn’t sure I really needed to brush the cookies with water, but it gave them a crackly, crisp crust of sugar on the top that I really liked. (I tried a few without water and they were fine, but the sugar kind of rolled off after they baked.) Next time I might cut them just a little bit thinner, but I wouldn’t change anything else.
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