Pistachio Black and White Cookies

Pistachio Black and White Cookies is a dessert that serves 16. For 52 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 323 calories, 5g of protein, and 13g of fat. A couple people made this recipe, and 49 would say it hit the spot. Head to the store and pick up eggs, corn syrup, water, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 55 minutes. It is brought to you by Cooking Classy. Overall, this recipe earns a rather bad spoonacular score of 14%. Similar recipes include Black 'n' White Pistachio Bark, White Chocolate Pistachio Cookies, and Pistachio Thumbprint Cookies with Black Currant Jam.

Servings: 16

Preparation duration: 40 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375 degrees. In a mixing bowl whisk together cake flour, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar, lemon zest and vanilla beans (if using vanilla wait to add) on medium-high speed until pale and fluffy. Mix in eggs one at a time, blending until combined after each addition (and blending in vanilla if using, with second egg). With mixer set on low speed and working in three separate batches, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk and mixing just until combined after each addition. Drop dough about 3 Tbsp at a time (I just left out about 1 Tbsp using a 1/4 cup measuring cup) onto Silpat or parchment paper lined baking sheets (I only fit 6 per sheet). Bake in preheated oven until centers are just set, about 14 - 16 minutes. Allow to cool on baking sheet several minutes, then transfer to a wire rack. Cool completely. Spread vanilla icing over half of the flat side of each cookie then return to wire rack and sprinkle with pistachios and allow to rest until nearly set, about 15 minutes. Spread chocolate icing over uncoated halves of cookies, sprinkle with freeze dried strawberries if using, and allow to rest at room temperature until set. Store in an airtight container at room temperature. For vanilla icing:In a mixing bowl, whisk together powdered sugar, 1 Tbsp corn syrup, 1 1/2 Tbsp water, and the vanilla extract. Add additional water to thin as needed 1/2 tsp at a time (should be a thick glaze so it doesn't just run of but should spread easily).For the chocolate icing:In a microwave safe bowl, heat chocolate chips and butter on 50% power in 30 second increments, stirring after each interval until melted and smooth. Stir in 1 Tbsp corn syrup. Recipe Source: Adapted lightly from Gourmet via Epicurious

 

Step by step:

1. Preheat oven to 375 degrees. In a mixing bowl whisk together cake flour, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar, lemon zest and vanilla beans (if using vanilla wait to add) on medium-high speed until pale and fluffy.

2. Mix in eggs one at a time, blending until combined after each addition (and blending in vanilla if using, with second egg). With mixer set on low speed and working in three separate batches, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk and mixing just until combined after each addition. Drop dough about 3 Tbsp at a time (I just left out about 1 Tbsp using a 1/4 cup measuring cup) onto Silpat or parchment paper lined baking sheets (I only fit 6 per sheet).

3. Bake in preheated oven until centers are just set, about 14 - 16 minutes. Allow to cool on baking sheet several minutes, then transfer to a wire rack. Cool completely.

4. Spread vanilla icing over half of the flat side of each cookie then return to wire rack and sprinkle with pistachios and allow to rest until nearly set, about 15 minutes.

5. Spread chocolate icing over uncoated halves of cookies, sprinkle with freeze dried strawberries if using, and allow to rest at room temperature until set. Store in an airtight container at room temperature. For vanilla icing:In a mixing bowl, whisk together powdered sugar, 1 Tbsp corn syrup, 1 1/2 Tbsp water, and the vanilla extract.

6. Add additional water to thin as needed 1/2 tsp at a time (should be a thick glaze so it doesn't just run of but should spread easily).For the chocolate icing:In a microwave safe bowl, heat chocolate chips and butter on 50% power in 30 second increments, stirring after each interval until melted and smooth. Stir in 1 Tbsp corn syrup. Recipe Source: Adapted lightly from Gourmet via Epicurious

Nutrition Information:

covered percent of daily need