Orange Pistachio Cookies
By Karlee Flores
Orange Pistachio Cookies
By Karlee Flores
Yield/Serves:
Makes 24 cookies
- 1 cup butter
- 2 ounces cream cheese
- 1 cup sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon orange extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- ½ cup pistachios, chopped
- 1/3 cup candied oranges, chopped
- 10-ounce chocolate bar
- Sprinkles for decorating
In the bowl of a stand mixer, cream room temperature butter, cream cheese, sugar, vanilla extract, and orange extract together until light and fluffy. Add the egg and egg yolk and mix just until combined. Sprinkle in the flour, baking powder and salt and turn the mixer on low. Mix batter until it comes together. Fold in the pistachios and candied oranges. Cover dough in plastic wrap and chill in the refrigerator for one hour.
Preheat the oven to 350°F.
On a clean, well-floured surface, roll out dough to ¼” thick. Cut cookies using desired cookie cutters. Transfer to parchment-lined baking sheets. Bake for 12-14 minutes.
Melt the chocolate over a double boiler and place into a piping bag. Cut a small opening at the tip of the bag and drizzle over the cookies. Top with sprinkles as desired.
Let the chocolate set before stacking and serving. Enjoy!
Preheat the oven to 350°F.
On a clean, well-floured surface, roll out dough to ¼” thick. Cut cookies using desired cookie cutters. Transfer to parchment-lined baking sheets. Bake for 12-14 minutes.
Melt the chocolate over a double boiler and place into a piping bag. Cut a small opening at the tip of the bag and drizzle over the cookies. Top with sprinkles as desired.
Let the chocolate set before stacking and serving. Enjoy!