Stuffed with a pistachio cream filling made with Setton Farms Raw Pistachio Kernels, these cookies from Patrick Properties Hospitality Group pastry chef Katherine Fiorello are sure to be a crowd pleaser.
Yields 35 cookies
Ingredients
- 1/3 cup unsalted butter, softened
- ½ cup light brown sugar
- 1/3 cup sugar
- 1 egg
- 1 egg yolk
- ½ teaspoon vanilla extract
- 1/3 cup pistachio paste (see below)
- 1 ¾ cups all-purpose flour
- 1 1/3 teaspoons baking soda
- ½ teaspoon salt
- 1 1/8 teaspoons cornstarch
- 6 ½ ounces mini semi-sweet chocolate chips
- Pistachio cream (see below)
Directions
Using a stand mixer fitted with a paddle attachment, beat the butter, light brown sugar and sugar together until smooth. Sift the flour, baking soda, salt and cornstarch together into a bowl. Set aside. On low speed, add the egg, egg yolk and vanilla extract to the butter sugar mixture. Scrape the bottom and sides of the bowl so it is evenly mixed. Once the eggs are combined, add half of the flour mixture. Mix until the flour is halfway combined. Add the pistachio paste and continue mixing until halfway combined. Add the remaining flour and chocolate chips and mix until smooth. Fold the dough by hand to make sure the dough is evenly mixed. Using a small cookie scoop, scoop the dough onto a sheet tray lined with parchment paper. Add the frozen pistachio cream balls to every other piece of dough. Roll the dough together into a ball so the cream is completely covered. Place in the fridge to chill for 10 minutes. Top with Maldon salt and bake at 350°F for 8 to 10 minutes, or until the edges are lightly golden. Rotate the pan halfway through baking.
Pistachio Paste
Ingredients
- 10 ounces Setton Farms Raw Pistachio Kernels
- 2 teaspoons powdered sugar
- 1 tablespoon + 1 teaspoon 100% extra virgin olive oil
Directions
Preheat the oven to 350°F. Spread the pistachios on a sheet tray lined with parchment paper. Toast the pistachios in the oven for 5 minutes. Once cooled, grind in a food processor until it becomes a mealy consistency. Add 2 teaspoons of powdered sugar and pulse until combined. Add the olive oil and mix until smooth. Scrape the sides and bottom so it is evenly mixed.
Pistachio Cream
Ingredients
- 1/3 cup pistachio paste
- 1 ½ cups white chocolate
Directions
Melt the white chocolate and pistachio paste together over a double boiler. Cool in the fridge to set. Using a small cookie scoop, scoop 35 pieces and freeze for 30 minutes.
