A Panoply of Pistachio Cookies #SundayFunday
- Culinary Cam
- 8 hours ago
- 4 min read
Today I am hosting the Sunday Funday bloggers as we share what's on our holiday cookie platter!
Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired.
The #SundayFunday Cookie Platter
A Panoply of Pistachio Cookies by Culinary Cam (you're here)
Bakery-Style Holiday Sprinkle Cookies by Karen's Kitchen Stories
Citrusy Ginger Shortbread Cookies by A Day in the Life on the Farm
Egg Free Peanut Butter M&M Cookies by Mayuri's Jikoni
Eggless Piped Chocolate Cookie by Sneha's Recipe
Fruitcake Cookies by Amy's Cooking Adventures
Gingerbread Cookie Bars by Food Lust People Love
Vegan Ginger Cookies by Sid's Sea Palm Cooking
A Panoply of Pistachio Cookies
How many cookies merits the title of 'panoply'? I am going with seven...one more than half a dozen. Given that I had nothing on my calendar after noon today, I donned my apron and started baking. I started with some of our family favorites and twisted them to include pistachio which just seems like a holiday nut with its bright green interior.
Pistachio Snowballs
This is a riff on my Kourabiedes except instead of ground almond flour, I used finely chopped pistachios. And instead of ouzo, I used limoncello. Also, I used gluten-free flour - Bob's Red Mill 1-to-1 GlutenFree Baking Flour - so Jake could enjoy them as well.
Pistachio Butter Thumbprints
This cookie uses the dough in my previously posted Thumbprints and just swaps in pistachio cream or butter for the jam.
Pistachio Butter Cookies
I used the process I shared in my Macadamia Nut Butter Cookies, just subbing in pistachio cream or butter and using gluten-free flour.
Hadgi Badah
Iraqi Cardamom Cookies
Do you have a polarizing event in your cupboard? For our household, it's definitely rose water. Two of us love it, one is tolerant, and one...let's just say we had this conversation recently.
J: I kinda relate to that boyfriend who threw your rosewater custard out the window. That stuff is potent.
C: What!??
J: And it's too late for you...we're already married. You can't break up with me for my pedestrian tastebuds.
C: No, but I can start putting rosewater in everything!
Okay, I'm not really going to do that. But, it was amusing to threaten.
Ingredients
makes approximately 2 dozen cookies
2 cups flour (I have been using Bob's Red Mill 1-to-1 Gluten Free Flour)
1 teaspoon ground cardamom
1⁄2 teaspoon salt
1⁄4 teaspoon baking powder
1 cup organic granulated sugar
4 large eggs
2 cups ground blanched almonds (or pistachios)
rose water (optional) or orange blossom water (optional)
pistachios and dried currents for garnish
Also needed: baking sheets, parchment paper
Procedure
Preheat the oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper.
Sift together the flour, cardamom, and baking powder.
Beat the sugar and eggs together until lightened and fluffy. Fold in the flour mixture, until well-combined. Then add in the ground almonds.
Pinch off a small piece of dough, about 2 t, and roll them to form 1" balls. Place on a prepared baking sheet. And, if using, dab your thumb or finger with rosewater before flattening the ball slightly. Place a pistachio or a few currants on top.
Place in the oven and bake until lightly browned, approximately 11 to 12 minutes. Let cool for a few minutes on the baking sheet, then transfer to a wire rack and cool completely.
Olive-Pistachio Cantucci
Ingredients
2 cups flour (I used a gluten-free flour)
2 Tablespoons ground pistachios
1 teaspoon baking powder
2/3 cup olive oil (I used an Arbequina olive oil)
1 cup organic granulated sugar
3 Tablespoons unsweetened cocoa powder
1 Tablespoon instant espresso
2 eggs
2/3 cup pitted olives (I used kalamata olives)
1/3 cup roughly chopped pistachios
2/3 cup chopped semisweet chocolate
Procedure
Preheat oven to 375 degrees Fahrenheit.
In a large bowl, mix together olive oil, sugar, and eggs. In another bowl, combine flour, ground pistachios, baking powder, cocoa powder, and instant espresso; mix into egg mixture to form a stiff dough. Fold in chocolate pieces, pistachios, and olives.
Divide dough in half, and shape each half into a roll the length of the cookie sheet. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
Bake in preheated oven for 30 minutes. Remove from oven, and set aside to cool.
Reduce oven temperature to 250 degrees Fahrenheit. When cool enough to touch, cut into 1-inch thick diagonal slices. Place sliced cantucci on cookie sheet, and bake an additional 15 minutes on each side, or until toasted and crispy.
The Annual Oklahoma Cookies
Every year this is the first large batch cookie that I make. Feel free to read about The Great Oklahoman Cookie Diss of 2003 on my original blog!
Pistachio Toffee
And technically this isn't a cookie, but it is a sweet treat that is always included on my holiday cookie platters. You can see my process in my Nuts Galore Toffee.
Other Cookies Worth Trying
When I first met Jake, I didn't bake at all. It was far too much measuring and precision. Over the last twenty-eight years, I have embraces creating delicious sweet treat. Here are a few favorites...Candy Cap Cookies, Painted Peppermint Cookies, Snickerdoodles.
That's a wrap on my offering. We will return next week with kitchen staples appetizers with Stacy leading the charge. Stay tuned!