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

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.

Recipe: Rolo Stuffed Cookies

Mrs. Fields Secrets Rolo Stuffed Cookies
These festive little cookies are attention grabbers right from the get go: snowy white sugar revealing chocolate cracks in a perfect dome. But wait, it gets even better! Inside is an ooey-gooey Rolo candy: sweet, surprising and so delicious! These little gems are perfect for the holidays. Whip up a batch and share them with someone special.

Rolo Stuffed Cookies

1 Devil’s Food Cake mix
2 eggs
1/3 cup vegetable oil
30 Rolo candies, unwrapped
1 cup powdered sugar

Preheat oven to 350 degrees. Place powdered sugar in a shallow bowl. In a mixing bowl, combine cake mix, eggs and vegetable oil to form a thick dough. Place one candy inside a heaping tablespoon of dough. Roll in your hands to form a ball, enclosing the candy completely. Roll the ball in the powdered sugar for a thick coating and place on a prepared cookie sheet. Repeat with remaining dough and candies. Bake sheets of 12 cookies for 7-8 minutes, or until cookies are crackly in appearance. Makes approximately 30 cookies.

Recipe: Candy Cane Crunch Cookies

MF Candy Cane Crunch Cookies
Confession: I don’t love candy canes. But before you throw me out of the Christmas Candy Club, let me inform you that I do love crushed candy cane pieces. In fact, crushed candy cane pieces happen to be the secret ingredient and star of this recipe. They are the sweet surprise found inside the creamy filling of these festive, irresistible cookies. You’re going to love them so much, it will make you want to smash candy canes. Let’s get started, shall we?

Candy Cane Crunch Cookies

1 1/2 cups brown sugar, packed
3/4 cup butter
2 tablespoons water
2 cups semi-sweet chocolate chips
2 eggs, beaten
3 cups flour
1 1/4 teaspoons baking soda
1 teaspoon salt

Preheat oven to 350 degrees. Sift flour, baking soda, and salt together in a mixing bowl and set aside. In a medium saucepan over medium-low heat, stir butter and sugar together until melted and thick. Stir in water and then chocolate chips. Stir until chocolate is completely melted. Remove from heat and stir in beaten eggs until well combined.  Slowly add chocolate mixture into flour mixture and stir until a stiff dough forms. Spoon level tablespoons onto a prepared cookie sheet and bake for 8-10 minutes. Cool and sandwich two cookies together with Candy Cane Filling.

Candy Cane Filling

5 cups powdered sugar
1/2 cup butter, softened
1/8 teaspoon salt
1/2 teaspoon peppermint extract
1/4 cup milk
4-5 drops red food coloring
3 candy canes, crushed

In a large mixing bowl, whip butter, salt, peppermint extract, and food coloring until light and fluffy. Alternate adding sugar and milk until you reach your desired consistency, which should be a stiff frosting. Stir in crushed candy canes.

Serve and enjoy!

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