Cookies, Sweet

Saffron Pistachio Cookies–Christmas Cookies #5


1/8 teaspoon crumbled saffron threads
2 cups whole wheat flour
1/4 teaspoon baking powder
a pinch of salt
3/4 cup sugar (have extra for sprinkling, optional)
1/2 cup extra virgin olive oil
2 eggs
2-3 teaspoons grated blood orange zest
3 tablespoons blood orange juice
1/4 cup chopped pistachio nuts (have extra for sprinkling along with some sweetened coconut)

Heat the oven to 350°F.

Combine a tablespoon of boiling water with the saffron in a medium bowl, stir, and steep for a few minutes. Combine whole wheat flour, baking powder and salt in a large bowl.

Add olive oil and sugar to the saffron mixture and beat for 1-2 minutes with a whisk until light. Add the eggs and beat for a few more minutes until creamy and fluffy. Beat in blood orange zest and juice. Gently combine the liquid mixture into the dry ingredients.

Drop about 2 teaspoons of dough about 3 inches apart on ungreased baking sheets and sprinkle with chopped pistachios and sugar and coconut (optional). Bake for 12-15 minutes, until lightly brown on the bottom. Transfer the cookies on a rack to cool. Store cookies in a tightly covered container at room temperature for up to 2 days.

Total Time: 40 minutes
Yield: about 3 dozen cookies


Pistachio Shortbread–Christmas Cookie #1


Pistachio shortbread:

 1 cup unbleached all-purpose flour, plus more for the work surface

 1/4 cup granulated sugar

 1/2 teaspoon kosher salt

 1/2 cup shelled raw or roasted pistachios

 1/2 teaspoon vanilla extract

 1 stick (4 ounces) unsalted butter, cold, cut into 1/4-inch pieces

 1 to 2 tablespoons granulated sugar, sanding sugar, or raw sugar, for garnish

1. Pulse the flour, granulated sugar, salt, pistachios, and vanilla in the bowl of a food processor for 1 to 2 minutes, until the pistachios are finely ground. Scatter the butter pieces in the food processor and pulse several times to cut the butter into the flour. Stop pulsing when the ingredients just come together and cling to one another. (Watch carefully, as food processors work very fast and can easily overmix the dough. At first the mixture will have a coarse, crumbly texture, but then if you’re not careful it will quickly turn into a paste.)

2. Turn the dough onto a lightly floured work surface and shape it into a log about 2 inches in diameter and 10 inches long. (If the dough is too sticky, toss it in the fridge for 10 or so minutes to make it easier to work with. Dampening your hands ever so slightly with cold water also helps.) Place the log on a piece of plastic wrap or parchment paper. Tightly roll the wrap around the log and twist the ends to seal them securely. Refrigerate for at least 2 hours or up to 5 days. (This dough also freezes well for up to 3 weeks if wrapped tightly in plastic.)

3. Position 2 racks in the center of the oven and preheat to 325ºF (163ºC). Line 2 rimmed baking sheets with parchment paper and set aside.

4. Cut the chilled cookie dough into 1⁄2-inch-thick coins and place about 2 inches apart on the prepared baking sheets. Lightly brush the top of each cookie with water and sprinkle with sugar. Bake for 15 to 18 minutes, or until the cookies are lightly golden brown on both top and bottom. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store the cookies in an airtight container at room temperature for up to 2 weeks.


Cookies, Treats

Lemon Pistachio Cookies

Take two for Pistachios.  Buttery and Lemony, these cookies are perfect with a glass Iced tea ! Welcome Summer !


2 cups of flour

1 tsp salt

1tsp baking soda

2 sticks of butter

1 cup granulated sugar

1 egg

Zest of one medium lemon

1/2 cup ground pistachio nuts

1 Tbsp of lemon juice


Preheat oven to 375F

Mix dry ingredients along with lemon zest in a large bowl.

Cream together butter, sugar and lemon juice in another bowl.

Add the flour mixture to the creamed butter.

Add the th beaten egg and mix to incorporate.

Fold in the ground nuts.

Use a cookie scoop and place dough on cookie sheets 3 inches apart.  The cookies will spread out while baking.

Bake for 12mins till golden brown.

Cool on wire rack completely before storing, they will be very soft when they first come out of the oven, but they become crisp after they cool.  I realized that if you let the cookies sit for just a minute on the pan before you try to handle them, they retain their shape and will not crack on you.


One Ingredient, countless possibilities !

I went grocery shopping today and I found some great deals ! Pistachios, fresh asparagus, salmon, tilapia, cherry tomatoes and the list goes one.  Over the next couple of days I will be cooking and baking with these ingredients with goal of making each recipe different.  Let us see how this goes.

First ingredient: Pistachios !!!  Here is a sneak peak !