PISTACHIO-ORANGE CHOCOLATE COINS
This recipe is sponsored by Kohl's®. We love using a combination of crunchy chopped pistachios and candied orange peels as a topping for these chocolate coins, but you can customize the easy treats with any toppings you like. Just about any dried fruit, nuts or even holiday sprinkles will do the trick!
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 40 pistachio-orange chocolate coins
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper and oil the paper. Combine the chocolate chips and shortening in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth and melted.
- Spoon the chocolate into 1 1/2-inch circles on the prepared pan. Let cool slightly. Top with the pistachios and candied orange peel. Refrigerate until firm.
ORANGE PISTACHIO COOKIES
I had never tried pistachios until I visited a friend who served me these cookies. I was in love! I made the recipe my own, and now my family can't get enough of them. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, orange zest and vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture., Divide dough in half. Roughly shape each portion into a 7-in. roll along the long end of a 14x8-in. sheet of waxed paper. Tightly roll waxed paper over dough, using the waxed paper to mold the dough into a smooth roll. Place waxed paper-covered roll in an airtight container; freeze 30 minutes or until firm, or refrigerate overnight. , Preheat oven to 350°. Sprinkle pistachios on a rimmed baking sheet. Unwrap and roll each roll of dough in pistachios. Cut dough crosswise into 1/4-in. slices. Place 1/2 in. apart on parchment-lined baking sheets. Bake 6-8 minutes or until bottoms are light brown. Cool slightly on pan. Remove from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar, orange juice and butter until smooth. Spread over cookies. If desired, sprinkle with additional pistachios. Let stand until set.
Nutrition Facts : Calories 83 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 27mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
PISTACHIO ORANGE LACE COOKIES
Steps:
- Pulse pistachios and sugar together in a food processor until nuts are finely chopped (but not ground), then stir together with remaining ingredients in a bowl. Spread dough in a 12-inch-long strip on a large sheet of plastic wrap and, starting with a long side, roll up dough in plastic wrap (dough will be very soft). Chill dough on a baking sheet until firm but still malleable, about 1 hour.
- Preheat oven to 325°F.
- Roll dough into a 15- by 1-inch log, using plastic wrap as an aid. Halve log crosswise and chill halves, wrapped in plastic wrap, until firm, about 3 hours.
- Cut 1 half crosswise into 1/8-inch-thick slices with a serrated knife and arrange about 2 inches apart on 2 parchment-lined large baking sheets. Flatten each cookie into a 1 1/2-inch round with the back of a fork or spoon, dipping fork in water and shaking off excess for each cookie.
- Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 8 to 10 minutes total. Cool cookies on sheets 5 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets (line sheets with clean parchment).
PISTACHIO ORANGE CHOCOLATE CHIP COOKIES
This recipe makes about 18 cookies.
Provided by Aparna Shyam
Categories Cookies
Time 25m
Number Of Ingredients 10
Steps:
- 1. 1) Mix together all ingredients in a bowl until dough forms. 2) Drop tablespoons of dough onto an ungreased cookie sheet, with two inches between each clump of dough. 3) Bake in oven for 22 minutes at 350 degrees.
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-ORANGE THUMBPRINT COOKIES WITH CHOCOLATE GANACHE RECIPE BY TASTY
Inspired by the flavors of biscotti, these little cookies are a breeze to make. The savory, nutty pistachio pairs beautifully with the bright orange and decadent chocolate to make every bite exciting. The corn syrup in the ganache is optional, but makes for a glossy and smooth chocolate center.
Provided by Karlee Rotoly
Categories Bakery Goods
Time 1h50m
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Line 2 baking sheets with parchment paper.
- Add the pistachios to the bowl of a food processor and process until ground into a slightly coarse, but even crumb (it should resemble almond flour and hold together briefly when pressed between your fingers). Measure out ¾ cup plus 2 tablespoons of the ground pistachio and transfer to a medium bowl, reserving the remaining 2 tablespoons for garnish.
- Add the flour, salt, and baking powder to the bowl with the ground pistachios and whisk to combine.
- In a large bowl, cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 1-2 minutes. Add the egg and orange zest and beat until evenly distributed.
- Add the dry ingredients to the butter mixture in 3 additions, mixing after each addition until just incorporated. Finish bringing the dough together with your hands, if needed.
- Use a ½-ounce scoop, portion the dough onto the prepared baking sheets, spacing 2 inches apart. Press the tip of your thumb or the back of a wooden spoon into the center of each cookie to create a deep well, being careful not to press through the cookie entirely. Lightly cover with plastic wrap and transfer to the freezer for 30 minutes, or refrigerate for about 1 hour, until firm.
- Arrange the racks in the center of the oven. Preheat the oven to 350°F (180°C).
- Bake the cookies for 14-16 minutes, turning once halfway through, until puffed and golden on the bottoms. The thumbprints will lose some of their definition during baking, so use the back of a teaspoon measure to press into indentation immediately after removing from the oven, then let cool completely, about 20 minutes.
- While the cookies cool, make the ganache: Add the chocolate to a medium bowl. Microwave the cream on medium power for 45-60 seconds, until just steaming. Pour the hot cream over the chocolate and let sit for 1-2 minutes to give the chocolate time to melt. Add the corn syrup, if using, then whisk until completely smooth. Transfer the ganache to a piping bag or zip-top bag.
- Once the cookies have cooled, pipe (or spoon) about 1½ teaspoons of ganache into each thumbprint. Alternatively, use a teaspoon to spoon the ganache onto the cookies. Garnish each cookie with the reserved pistachio flour or a single whole pistachio, if desired. Let the ganache set for about 30 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 106 calories, Carbohydrate 10 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, Sugar 5 grams
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