Recipe: Orange Pistachio Cookies

Mrs Fields Secrets Orange Pistachio Cookies
From all of us at Mrs. Fields and Mrs. Fields Secrets, we wish you a very Merry Christmas and thank you for letting us be part of your celebrations. Today’s recipe is beautiful, festive, delicious—something fun to make in a kitchen full of friends, family, or your favorite music. Fresh orange zest and crushed pistachios make up the creamy filling and crushed pistachios adorn the outside. Every bite is pure delight. They are as pretty as they are delicious.

Orange Pistachio Cookies
adapted from Star Tribune

For cookies
2 cups flour
1 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 cup butter, at room temperature
½ cup sugar, plus extra for rolling dough
½ cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon orange extract

For filling
1 cup raw shelled pistachios, divided
½ cup butter, room temperature
1 orange, zested and juiced (see below)
1 teaspoon orange extract
1 teaspoon vanilla extract
3 cups powdered sugar
2 tablespoons orange juice

Directions
Preheat oven to 350 degrees and line baking sheets with parchment paper. In a large bowl, whisk together flour, salt, cream of tartar and baking soda, and reserve.  In a bowl of an electric mixer, beat butter,  sugar and brown sugar until light and fluffy, about 2 minutes. Add egg, vanilla and orange extract and beat until thoroughly combined. Reduce speed to low and add flour mixture, in thirds, mixing until just incorporated.

Form dough into ½-inch balls. Roll dough balls in granulated sugar and place 2 inches apart on prepared baking sheets. Bake until cookies are set but not browned, about 8-10 minutes. Remove from oven and cool 2 minutes before transferring cookies to a wire rack to cool completely.

To prepare filling: In food processor fitted with a metal blade, pulse ½ cup pistachios until very fine. In a bowl of an electric mixer, beat butter with orange zest until light and fluffy. Add orange extract and vanilla extract and mix until thoroughly combined. Reduce speed to low and add powdered sugar, in thirds, alternating with juice, beginning and ending with powdered sugar, and beat until smooth (you may need another tablespoon or so of liquid to reach desired consistency). Fold in pistachios, mixing until thoroughly incorporated.

Finely chop remaining ½ cup pistachios and place in a shallow dish. Spread a generous dollop of filling on bottom of a cookie. Top with another cookie, bottom-side up as if making a sandwich, and gently press cookies together until filling is just at edge of cookies. Roll filled edge in chopped pistachios. Repeat until all cookies form sandwiches.

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