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Cookies, Bars and Biscotti

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Pistachio White Chocolate Chip Cookies
Although finding raw pistachios may not be the easiest thing to do, they are the best for color in this recipe.

1 1/4 c butter, unsalted

1 t baking soda

1 c sugar

1 t baking powder

1 c brown sugar, packed

1 t salt

2 eggs

1 c rolled oats

2 T milk

1 1/2 c pistachios, coarsely chopped, divided

2 T vanilla

1 10 or 12-oz. package white chocolate chips

2 1/2 c flour

  

 

 

 

 


Preheat oven to 350°F.

Cream butter and both sugars. Beat in eggs, then add milk and vanilla. Combine flour, baking soda and powder, and salt. Put oats in food processor. Process, leaving some texture. To the creamed mixture add the flour and oats, mixing well. Add in about 1 cup of pistachios and the white chocolate chips. Drop by tablespoonfuls onto baking sheets, leaving some space for spreading. Press remaining pistachios on the top of cookies. Bake 8 to 10 minutes, until golden and let rest on sheet for 1 minute before transferring to cooling rack.

Source 9.

Rolled Delectabites
These cookies are rolled into balls before baking, and rolled in powdered sugar after baking. Makes about 4 dozen.

1/2 c butter

1 c sifted flour

2 T sugar

1 c walnuts, finely chopped

1 t vanilla

  

Cream butter and sugar well together; add vanilla. Mix again until well combined. Stir in flour, then nuts. Chill dough until well enough to handle. Shape into marble-sized balls. Bake on baking sheet 15 minutes at 350°F. Bake only until firm but not browned, watch carefully so you do not overbake. Roll gently in powdered sugar when removed from oven. Cool; then roll in sugar again.

Source 9.


Copyright © 2004-2005 Beach Cuisine™, Inc.
 
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