Saffron Pistachio White Chocolate Cookies Recipes

WHITE CHOCOLATE CRANBERRY PISTACHIO COOKIES

Steps:

• In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed in a large bowl until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
• In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips, dried cranberries, and pistachios, mix on low for about 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 2 hours and up to 2 days. Chilling is mandatory for this cookie dough.
• Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes- if the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling 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.

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 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.

NO-BAKE PISTACHIO-WHITE CHOCOLATE COOKIES

Steps:

• Heat sunflower seed butter and 3/4 cup chips in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until melted and smooth. Add oats, cranberries, salt, and 1/2 cup pistachios; stir gently to combine.
• Spoon mixture by the tablespoonful onto a parchment-lined sheet tray. Gently press balls in the center to flatten. Chill until set, about 10 minutes.
• Meanwhile, heat oil and remaining 1/4 chips in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until melted and smooth.
• Drizzle cooled cookies with melted chocolate, top with remaining 1 Tbsp. pistachios, and chill until set, about 5 minutes.
• Do Ahead
• Cookies can be made 5 days ahead. Store in an airtight container and chill.

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.

SAFFRON PISTACHIO BLONDIES

Steps:

• Make the bars: Heat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper such that the paper spills out over the sides of the pan, like wings.
• In a food processor, pulse the pistachios until the nuts are very finely ground. Don't let them get pasty. Add the flour, salt, baking powder and cardamom and pulse to combine.
• In a large mixing bowl, whisk together melted butter and brown sugar until smooth and shiny. (The butter will separate at first, then blend in.) Whisk in the eggs until incorporated. Add the pistachio mixture and mix with a silicone spatula to combine. Gently stir in the white chocolate chips until evenly distributed. Pour the batter into the prepared pan and spread in an even layer.
• Bake until the sides are brown and pull away from the pan, and the middle is slightly paler in color, 25 to 27 minutes. A toothpick inserted in the center will come out with a few crumbs attached. Cool completely in the pan on a rack.
• While the bars cool, make the frosting: Finely grind the saffron threads in a mortar using a pestle or in a microwave-safe bowl using the back of a spoon. If needed, transfer the ground saffron to a microwave-safe bowl or to a small saucepan if you don't have a microwave. Stir in the milk, and microwave on high or heat over medium until the mixture is frothing around the edges but not boiling, about 30 seconds. Place the bowl in the refrigerator or freezer to quickly cool the mixture.
• Meanwhile, in a large bowl, use an electric hand or stand mixer or a heavy whisk or wooden spoon to beat the cream cheese and butter until smooth. If working by hand, this takes some muscle. Add the confectioners' sugar and salt and beat again until homogeneous and no clumps of sugar remain. Beat in the cooled saffron milk until well-combined. The frosting will turn a bright golden hue.
• Once the bars have cooled completely, scrape the frosting over the top, and use a spatula to spread it evenly. Crush or chop some pistachios for garnish and sprinkle all over the top. Refrigerate for at least 2 hours before eating. The bars keep in an airtight container in the refrigerator for up to 5 days or in the freezer for 1 month.

PISTACHIO, CARDAMOM AND SAFFRON COOKIES

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a multi-cavity cookie tray (e.g. mini muffin tray, a muffin-top tray or a hemisphere pan) with the 1 tablespoon butter and set aside to chill.
• Combine the warm milk with the saffron threads, stir and set aside for 5 minutes until the saffron threads begin to bloom and the milk takes on a golden hue.
• Cream the remaining 1/2 cup butter with the granulated sugar in a large mixing bowl for 2 to 3 minutes until the butter is soft and the sugar has melted in. Add the crushed cardamom pods, finely chopped pistachios, the saffron milk with the saffron threads and a pinch of grated nutmeg if using and the pandanus water. Mix until well combined. Slowly add in the all-purpose flour and salt and mix well again. The mixture will be sandy in texture. Use a spatula to break up any lumps and stir it all until well combined and there are no dry spots.
• Portion the cookie mixture using an ice cream scoop and scoop it directly into the prepared chilled cookie tray. Lightly compress the mixture into the cavity using the back of a spoon. Fill each cavity to the top as these cookies will not rise. Chill any unused cookie mixture between bakes.
• Bake for 12 to 14 minutes or until the edges begin to lightly brown. The cookies do not change color or rise during baking. Carefully unmold from the cookie tray. Place them on a wire rack and allow them to cool completely before storing in an airtight container in a cool place until ready to decorate.
• To decorate: Arrange the cookies on a wire rack with a drip pan or cookie sheet underneath.
• Bring a few inches of water to a simmer in a medium saucepan. Place the melting white chocolate wafers in a heatproof bowl over the simmering water. The bottom of the bowl must not touch the water. Maintain a slow simmer and do not let the water boil. Using a silicone spatula, stir until the chocolate is melted. Quickly stir in one pinch of saffron threads while the chocolate is warm.
• Carefully pour the white chocolate over the cookies or dunk cookies into the chocolate. Alternatively, use a spoon to drizzle the melted chocolate over each cookie. Sprinkle the pistachio slivers, gold dust or sprinkles and more saffron threads before the chocolate hardens. Cool completely.
• Serve when the chocolate is firm.
• Store in a cool, airtight container for up to a week.