Pistachio Orange Thumbprint Cookies With Chocolate Ganache Recipe By Tasty

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WHITE CHOCOLATE-ORANGE-PISTACHIO THUMBPRINT COOKIES



White Chocolate-Orange-Pistachio Thumbprint Cookies image

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

1 cup butter, softened
¼ cup white sugar
2 egg yolks
½ teaspoon vanilla extract
2 ½ cups all-purpose flour
¼ teaspoon salt
1 (3.4 ounce) package instant pistachio pudding mix
2 cups white chocolate chips
¼ cup whole milk
1 tablespoon grated orange zest
2 ounces roasted, salted pistachios, finely chopped

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 THUMBPRINTS



Pistachio Thumbprints image

These mild pistachio-flavored cookies disappear in a wink. -Liz Probelski, Port Washington, Wisconsin.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 4 dozen.

Number Of Ingredients 17

1 cup butter, softened
1/3 cup confectioners' sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon almond extract
2 cups all-purpose flour
1 package (3.4 ounces) instant pistachio pudding mix
1/2 cup miniature chocolate chips
2 cups finely chopped pecans
FILLING:
2 tablespoons butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 3 tablespoons 2% milk
GLAZE:
1/2 cup semisweet chocolate chips
2 teaspoons shortening

Steps:

  • In a large bowl, cream butter and sugar until smooth and fluffy. Beat in egg and extracts. Combine flour and dry pudding mix; gradually add to creamed mixture and mix well. Stir in chocolate chips., Shape into 1-in. balls; roll in nuts. Place 2 in. apart on greased baking sheets; make a thumbprint in center of cookie. Bake at 350° for 10-12 minutes. Remove to a wire rack to cool. , For filling, beat the butter, confectioners' sugar, vanilla and enough milk to achieve desired consistency. Spoon into center of cooled cookies. , For glaze, if desired, melt chocolate chips and shortening; drizzle over cookies. Let stand until set.

Nutrition Facts : Calories 163 calories, Fat 11g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 84mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

PISTACHIO-ORANGE THUMBPRINT COOKIES WITH CHOCOLATE GANACHE RECIPE BY TASTY



Pistachio-Orange Thumbprint Cookies With Chocolate Ganache Recipe by Tasty image

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

1 cup raw pistachios, plus more for garnish
1 cup all purpose flour, plus 2 tablespoons
¾ teaspoon kosher salt
¾ teaspoon baking powder
1 ¼ sticks unsalted butter, room temperature
½ cup sugar
1 large egg, room temperature
2 teaspoons orange zest
6 oz semi-sweet chocolate chips, roughly chopped
½ cup heavy cream
1 teaspoon light corn syrup

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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