Italian Spumoni Cookies

 

2 cups plus 2 Tbsp. flour

½ tsp. baking powder

¼ tsp. table salt

¾ cup butter, melted

1 cup light brown sugar

½ cup granulated sugar

1 egg plus 1 egg yolk

1 tsp. almond extract

1 tsp. vanilla extract

1 cup semisweet chocolate chips

1 cup chopped pistachios

½ cup dried cherries

 

Preheat the oven to 325°. Line two baking sheets with parchment paper.

Mix the flour, baking powder, and salt in a small bowl and set aside.

In a large bowl, whisk the butter, brown sugar and granulated sugar until combined. Add in the whole egg, egg yolk, almond and vanilla extracts. Mix until incorporated.

Slowly fold the flour mixture into the sugar-egg mixture with a rubber spatula until even. Fold in the chocolate chips, pistachios, and cherries.

Divide the batter into about ¼ cup balls and space about 2 inches apart on the prepared baking sheets. Bake for 10 minutes. Rotate the sheets and then bake until slightly golden brown, an additional 8 to 10 minutes. Let cool.

This recipe can be found here.

Buttery Pistachio Cookies

1 cup butter, softened

1 cup sugar

2 large eggs

2 tsp. vanilla

2 3/4 cups all-purpose flour

1 (5 ounces) cup finely chopped salted pistachios

¼ tsp. salt

Heat oven to 350°F.

Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 2 eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Add flour, pistachios and salt; beat at low speed, scraping bowl often, until well mixed.

Scoop by Tbsp. onto cookie sheet.  Gently flatten with the bottom of a cup.  Bake 12-14 minutes or until edges are lightly browned.

You can find the recipe here.

Pistachio Chocolate Chip Cookies

2¼ cups flour

1 tsp. baking soda

½ tsp. salt

1 cup butter

½ cup light brown sugar

½ cup sugar

1 small box pistachio pudding

2 eggs

1 tsp. vanilla

1 ½ cups chocolate chips

¾ cup chopped salted pistachios

Whisk flour, baking soda and salt together.  Set aside.

Preheat oven to 350°

In a large bowl, beat butter on med/high until smooth (approx. 1 minute).  Add sugars and beat about 2 minutes.  Add pudding mix, vanilla and eggs, beating on high until combined (2 minutes).  Scrape down the sides and beat again as needed to combine.

Mix in the dry ingredients on low speed until combined. Add chocolate chips and pistachios.  (Can refrigerate for 20 minutes.)

Using 1½ Tbsp. scoop, arrange 3 inches apart on sheet.  Bake 12 – 13 minutes or until lightly browned.

Remove from oven and allow to cook on baking sheet for 5 minutes before transferring to cooling rack. Store in an airtight container.


I don't remember where I found the recipe.  If someone can find the orignial recipe, please let me know!

Dark Chocolate Chunk, Pistachio, and Sea Salt Cookies

3 cups flour

1 tsp. sea salt

1½ tsp. baking powder

1 tsp. baking soda

1 cup unsalted butter at room temperature

½ cup sugar

1½ cup light brown sugar

2 large eggs

2 tsp. vanilla extract

1½ cups chopped pistachios shells removed

2 cups chopped dark chocolate

Sea salt for sprinkling on cookies

Preheat oven to 350°. Line a large baking sheet with a Silpat baking mat.

In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.

Cream butter and sugars together until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat for an additional 2 minutes.

With the mixer on low, slowly add in the dry ingredients. Mix until just incorporated. Stir in the pistachios and chocolate chunks.

Scoop tablespoons size balls of cookie dough. Place balls on prepared baking sheet, about 2 inches apart. Sprinkle cookie dough balls with sea salt.

Bake cookies for 12 minutes, or until lightly browned around the edges. Let cookies sit on baking sheet for 2 minutes. Transfer cookies to a wire cooling rack and cool completely. Store in an air-tight container for up to 4 days.

This recipe can be found here.