Rosemary Pistachio Cookies With White Chocolate Recipes

AMAZING WHITE CHOCOLATE CHIP PISTACHIO COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Beat butter, brown sugar, and white sugar together in a large bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition; stir in vanilla extract.
• Mix flour, baking soda, and salt together in a separate bowl; gradually stir into the creamed butter mixture until dough is just mixed. Fold pistachios and white chocolate chips into the dough.
• Drop spoonfuls of dough onto the prepared baking sheet.
• Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool cookies on the baking sheet for 2 to 3 minutes; transfer to a wire rack to cool completely.

PISTACHIO WHITE CHOCOLATES

Steps:

• For the pistachio white chocolate butter: Combine the pistachios, white chocolate chips, sugar, salt, almond extract and vanilla in a food processor and blend, scraping the sides occasionally, until very creamy and spreadable, about 10 minutes.
• For the white hot chocolate: Gently heat the milk in a saucepan over medium heat and whisk in 4 to 6 tablespoons of the pistachio butter (4 tablespoons for a nice, light, not-too-sweet situation, or 6 for a very rich desserty sitch!). Save the remaining pistachio butter for another use.

PISTACHIO WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the all-purpose flour, whole wheat flour, oats, baking powder and baking soda; blend into the creamed mixture to form a dough. Fold in the white chocolate chips and pistachios. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

ROSEMARY PISTACHIO COOKIES WITH WHITE CHOCOLATE

Steps:

• 1. Preheat oven to 375 If you want to bake 24 cookies, set the racks in the middle and bottom third of the oven. Line two baking sheets with parchment paper. If you want to make 12 larger cookies set one rack in the middle and line one baking sheet.
• 2. This is the 1st Option - the less work method: Using a hand mixer or stand mixer fitted with paddle attachment, beat the soft butter (not melted) and the light brown sugar on high speed until smooth, lighter in color and a little fluffy.
• 3. Then add the 2 eggs- one at a time, beating well after each addition. Scrape down the sides of the bowls with rubber spatula as needed. Add the flour and baking powder if using gluten free, the pistachios, white chocolate chips and rosemary - mix on medium speed till thouroughly incorporated.
• 4. Using a spoon or a fork (my preference) drop tablespoon size blobs of dough at least 2" apart onto baking sheet(s). Don't make palm size - the taste will be less appreciative. Bake until edges are lightly browned and have spread flat - about 14 minutes. Let cool on the pans.
• 5. Make sure pans are at room temperature when placing dough. If its hot out of the oven the cookies will start to spread and you will end up with one thin sheet of cookies.
• 6. The 2nd option - is harder. Beating the dough by hand with a wooden spoon or rubber spatula. The butter and sugar must be beat vigorously until the mixture lightens in color and sugar is dissolved. You will be getting a serious workout especially if using gluten- free flour.
• 7. If you have remaining dough - line a tray with wax paper and drop blobs of dough as close as possible without touching. Place in freezer - when frozen transfer blobs to a freezer bag or an airtight container, label the bag, and include instructions: THAW, then bake at 350 degrees, space 2" apart, for 14 minutes. The frozen bags are welcomed gifts.
• 8. Store leftover cookies in an airtight container at room temperature for up to 2 days. Or leave the airtight container on the counter and my hubby will have no problem munching these away.

SAFFRON, PISTACHIO & WHITE CHOCOLATE COOKIES

Steps:

• Warm the milk in a saucepan with the saffron. Once steaming, take off the heat and whisk in the melted butter, then put in the fridge to chill completely. Whisk the egg with the caster sugar until light and fluffy - this will take around 3-5 mins, then add the cooled butter and light brown sugar and whisk briefly to combine. Tip in the flour, baking powder and a big pinch of salt, and use a spatula or the paddle attachment of a stand mixer to combine - be careful not to over mix it.
• Fold in the chocolate and pistachios, then tip the mixture onto a piece of baking parchment. Roll it up in the parchment into a thick, compact log and twist the ends to make a cracker shape. Wrap in cling film, then put in the fridge for at least a couple of hours to chill - leave it overnight if you have time.
• When ready to bake, heat oven to 190C/170C fan/gas 5 and line a baking sheet with baking parchment. Unwrap the cookie log and use a sharp knife to slice into thick 1cm disks, space out on the sheet (you might need to do this in two batches) and bake for 12-15 mins until set and golden around the edges, but still soft. Allow to cool a little, then move to a wire rack to cool completely. Will keep for 2-3 days in an airtight container.

PISTACHIO, ROSE & WHITE CHOCOLATE BLONDIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and butter and line a 20 x 20cm baking tin. Tip the pistachios into a pan and toast over a medium heat for 3-4 mins until aromatic, tossing occasionally so they don't burn. Set aside.
• Melt the chopped white chocolate and butter together, either in a bowl set over a pan of simmering water or in the microwave in short bursts. Leave to cool slightly, then beat in the brown sugar with a wooden spoon. Add the eggs, mixing well after each addition, then stir in the rosewater and ¼ tsp salt. Sieve in the flour and gently fold together.
• Roughly chop the cooled pistachios, then add them to the blondie mix and fold in the white chocolate chips. Pour the mixture into the lined baking tin.
• Bake for 35-40 mins until set and golden brown, then leave to cool completely before slicing. To serve, scatter with dried rose petals, if you like.

ROSEMARY PISTACHIO WHITE CHOCOLATE CHIP COOKIES

Steps:

• PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add honey in a continuous stream while mixing on low. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Add the Rosemary from the mortar & pestle. Mix well. Drop by rounded tablespoon onto parchment paper & baking sheets. BAKE for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.