Every year, in November, I start looking for cookie recipes to start the list for the 12 Cookies of Christmas. Sometimes, it's hard to find cookie recipes with a dramatic taste or ingredient. I am always looking for something unique. This season, I decided to look at specific ingredients and give you the opportunity to use them in different cookie and bar recipes. One of the ingredients I will be showcasing is pistachios. These are a tasty nut with full flavor and distinct color. What better than green nuts at Christmas!
Bon Appetit magazine showcased a number of cookies under Make Ahead Cookie Primer. One of those cookies was the Chocolate Pistachio Sables. I loved the look of them on the page because of their festive color. They were easy to put together but they do need some time in the refrigerator, about 3-4 hours to be exact. If you are doing a bit of baking, put these together first and place them into the refrigerator and then you can get back to them later. Or, you can use them as slice and bake cookies because the dough can be made and frozen up to a month in advance. Just slice the frozen cookies prior to baking.
I did have one issue with the pistachios. As I was getting ready to make the sable cookies, I noticed I had dry roasted pistachios. I was afraid they would be too salty. I rinsed them quickly in some warm water and dried them off. It took off some of the excess salt away. The sables were still delicious with the pistachios having a slightly salty taste which I loved with the bittersweet chocolate and the dense shortbread base.
When I was finished baking them, I gave them to friends and family figuring they would like them, but probably not love them. Sometimes these dense cookies can be the last cookie left on the plate at holiday parties, but was I wrong. My son, Stephen, went searching for them over the next few days, taking several for lunch. My sister's son wanted her to make a batch and I had two people call me for the recipe. The salty sweetness was addicting. You have one, you want more.
I will be showcasing quite a few cookies with pistachios so feel free to use the search bar or category section to find more of these delicious cookie recipes.
NOTE: I freeze all my cookies and use them through the month of December in all my cookie trays. The last batch of chocolate pistachio sables I made has been eaten. Back to the ovens for more.
Chocolate Pistachio Sables - Adapted from Bon Appetit
2-1/2 cups of flour
1/2 cup of unsweetened cocoa powder
3/4 teaspoon of kosher salt
1/4 teaspoon of baking soda
1-1/4 cups of butter (2-1/2 sticks), softened
1-1/4 cups of light brown sugar, lightly packed
1 teaspoon of vanilla
1 large egg white
2/3 cup of bittersweet or semi-sweet chocolate, coarsely chopped (I used bittersweet)
1 cup of pistachios, unsalted and coarsely chopped
1. In a medium bowl, whisk together dry ingredients - flour, cocoa powder, baking soda and salt. Set aside.
2. Using an electric mixer on high, beat the sugar, butter and vanilla for 2-3 minutes until light and fluffy.
3. Place mixer on low and mix in the bowl of dry ingredients.
4. Once slightly together, add the egg white and then bittersweet chocolate and chopped pistachios.
5. Separate the dough into 4 pieces. Roll each piece into an 8 inch log by 2 inches in diameter. Wrap tightly in plastic wrap and place in the refrigerator for at least 3-4 hours.
6. Preheat the oven to 350 degrees. Take the dough from the refrigerator and take plastic wrap off the roll.
7. Using a serrated knife, cut the logs in 1/2 inch slices. Place slices on a parchment lined or seasoned baking sheets.
8. Bake for 8-10 minutes or until the sables are slightly golden. Cool on cookie racks. Makes about 4 dozen.
Written by Tricia White