Post by Loupy on Dec 25, 2014 18:14:58 GMT -7
Pistachio Spritz Pinwheels
From: Martha Stewart @ www.marthastewart.com/
Prep: 35 mins
Total Time: 2 hours
Yield: Makes about 32
Ingredients:
3/4 cup (3 ounces) toasted unsalted shelled pistachios
3/4 cup confectioners' sugar
2 sticks unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
3 to 5 drops green gel-paste food color, such as leaf green
2 1/4 cups all-purpose flour
1/4 teaspoon coarse salt
1 ounce bittersweet chocolate, melted
Directions
1.Preheat oven to 350 degrees.
Pulse pistachios with 1/4 cup confectioners' sugar in a food processor until finely ground.
2.With a mixer on medium speed, beat butter with remaining 1/2 cup confectioners' sugar until light and fluffy, about 3 minutes.
Beat in extracts and food color.
Reduce speed to low; add flour, salt, and pistachio mixture and beat until combined.
Add 3 tablespoons water, 1 tablespoon at a time, until dough is smooth and pliable (so it will push through press).
3.Divide dough in half; spoon half into a cookie press fitted with a pinwheel design.
Press cookies (2 pushes of spritzer), 1 inch apart, onto a baking sheet lined with a nonstick baking mat.
Repeat with remaining dough and another lined baking sheet.
4.Bake, rotating sheets once, until edges are pale golden, about 14 minutes.
Let cookies cool on sheets 1 minute, then transfer to a wire rack; let cool completely.
5.Place melted chocolate in a small piping bag fitted with a small writing tip, or a resealable plastic bag with a corner snipped off.
Pipe chocolate in center of each cookie and let set, about 1 hour.
Cookies can be stored in an airtight container, between sheets of parchment or waxed paper, up to 1 week.
From: Martha Stewart @ www.marthastewart.com/
Prep: 35 mins
Total Time: 2 hours
Yield: Makes about 32
Ingredients:
3/4 cup (3 ounces) toasted unsalted shelled pistachios
3/4 cup confectioners' sugar
2 sticks unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
3 to 5 drops green gel-paste food color, such as leaf green
2 1/4 cups all-purpose flour
1/4 teaspoon coarse salt
1 ounce bittersweet chocolate, melted
Directions
1.Preheat oven to 350 degrees.
Pulse pistachios with 1/4 cup confectioners' sugar in a food processor until finely ground.
2.With a mixer on medium speed, beat butter with remaining 1/2 cup confectioners' sugar until light and fluffy, about 3 minutes.
Beat in extracts and food color.
Reduce speed to low; add flour, salt, and pistachio mixture and beat until combined.
Add 3 tablespoons water, 1 tablespoon at a time, until dough is smooth and pliable (so it will push through press).
3.Divide dough in half; spoon half into a cookie press fitted with a pinwheel design.
Press cookies (2 pushes of spritzer), 1 inch apart, onto a baking sheet lined with a nonstick baking mat.
Repeat with remaining dough and another lined baking sheet.
4.Bake, rotating sheets once, until edges are pale golden, about 14 minutes.
Let cookies cool on sheets 1 minute, then transfer to a wire rack; let cool completely.
5.Place melted chocolate in a small piping bag fitted with a small writing tip, or a resealable plastic bag with a corner snipped off.
Pipe chocolate in center of each cookie and let set, about 1 hour.
Cookies can be stored in an airtight container, between sheets of parchment or waxed paper, up to 1 week.
