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:

1/2 tsp baking powder

1/4 tsp baking soda

3/4 cup good quality semi-sweet or bittersweet chocolate chips

2/3 cup buttermilk

2 1/2 cups cake flour

2 Tbsp light corn syrup, divided

2 large eggs

1 cup granulated sugar

1/2 tsp lemon or orange zest

1/2 cup chopped, roasted and salted pistachios (unsalted can also be used if preferred)

1 3/4 cups powdered sugar

1/2 tsp salt

10 Tbsp unsalted butter, softened

Seeds of 1/2 a vanilla bean or 1 tsp vanilla

1/4 tsp vanilla extract

1 1/2 - 2 Tbsp water

Equipment:

mixing bowl

stand mixer

whisk

oven

baking paper

baking sheet

measuring cup

wire rack

microwave

bowl

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:

Quickview
324k Calories
4g Protein
12g Total Fat
48g Carbs
1% Health Score
Limit These
Calories
324k
16%

Fat
12g
20%

  Saturated Fat
7g
48%

Carbohydrates
48g
16%

  Sugar
31g
35%

Cholesterol
43mg
15%

Sodium
124mg
5%

Get Enough Of These
Protein
4g
10%

Selenium
11µg
16%

Manganese
0.22mg
11%

Phosphorus
82mg
8%

Vitamin A
289IU
6%

Calcium
57mg
6%

Copper
0.11mg
6%

Vitamin B2
0.09mg
5%

Vitamin B6
0.1mg
5%

Fiber
1g
5%

Zinc
0.69mg
5%

Vitamin B1
0.07mg
4%

Potassium
153mg
4%

Vitamin E
0.58mg
4%

Magnesium
14mg
4%

Folate
13µg
3%

Iron
0.58mg
3%

Vitamin B5
0.31mg
3%

Vitamin D
0.39µg
3%

Vitamin B12
0.14µg
2%

Vitamin B3
0.35mg
2%

Vitamin K
1µg
1%

covered percent of daily need
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