Recently, Turkish Food Passion has been attempting to broaden its dessert repertoire due to its limited number of published dessert recipes. Today, Turkish Food Passion presents its first cookie recipe. The cookies are made with ground pistachio nuts which are commonly used in Turkish desserts. Hazelnuts or almonds may be substituted for pistachios. These cookies will go perfectly with a cup of coffee or tea any time of the day. Enjoy.
Yield: 18-20 cookies
1 cup flour
1 stick softened unsalted butter (4 oz)
¼ cup sugar
¼ cup finely ground pistachio
1 egg
½ tsp vanilla
½ tsp baking powder
Using a Stand Mixer:
Combine softened butter, egg, vanilla and sugar in the stand mixer bowl. Using stand mixer wired whip attachment, whisk until all ingredients are integrated. Start with speed 2 to and gradually increase to speed 8.
Change the wire whip attachment and replace with the flat beater attachment (make sure the mixer is turned off and unplugged when doing this). Fold in the rest of the ingredients except the pistachios and mix at speed 4. Once all the ingredients are married, add pistachios and mix again for 1-2 minutes until pistachios are distributed evenly.
Manually:
Combine softened butter, egg, vanilla and sugar in a bowl. Whisk until all ingredients are integrated. Fold in the rest of the ingredients except the pistachios. Once all the ingredients are married, add pistachios and mix again for a few more minutes until all pistachios are distributed evenly.
Grease a cookie sheet. Take spoonful of the cookie dough and drop on the greased cookie sheet with no particular shape.
Remove from oven and cool for 2-3 hours. The cookies can be stored in air tight jar to keep them fresh. Enjoy with hot tea.
Yield: 18-20 cookies1 cup flour
1 stick softened unsalted butter (4 oz)
¼ cup sugar
¼ cup finely ground pistachio
1 egg
½ tsp vanilla
½ tsp baking powder
Using a Stand Mixer:
Combine softened butter, egg, vanilla and sugar in the stand mixer bowl. Using stand mixer wired whip attachment, whisk until all ingredients are integrated. Start with speed 2 to and gradually increase to speed 8.
Change the wire whip attachment and replace with the flat beater attachment (make sure the mixer is turned off and unplugged when doing this). Fold in the rest of the ingredients except the pistachios and mix at speed 4. Once all the ingredients are married, add pistachios and mix again for 1-2 minutes until pistachios are distributed evenly.
Manually:
Combine softened butter, egg, vanilla and sugar in a bowl. Whisk until all ingredients are integrated. Fold in the rest of the ingredients except the pistachios. Once all the ingredients are married, add pistachios and mix again for a few more minutes until all pistachios are distributed evenly.
Grease a cookie sheet. Take spoonful of the cookie dough and drop on the greased cookie sheet with no particular shape.
Bake at 350° F for 25 minutes.
Remove from oven and cool for 2-3 hours. The cookies can be stored in air tight jar to keep them fresh. Enjoy with hot tea.
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