Nutty pistachio and tangy lemon pair exceptionally well in these soft and pillowy pistachio lemon ricotta cookies, topped with a lemon glaze and even more pistachios.

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On the second day of Spring Sweets Week I gave to you, a batch of pistachio lemon ricotta cookies. They may not be as colorful as the blood orange ricotta cookies recipe from which they were derived, but they certainly pack as much flavor.

The earthy nuttiness of the pistachios pairs just as well with the zesty freshness of lemon as it does with lime (as seen in key lime pistachio cheesecake and lemon-lime pistachio bars). And in case you were unsure what flavor you are dealing with, the yellow lemon glaze on top sprinkled with chopped pistachios should help.

Normally I am not a soft/pillowy cookie fan but these pistachio lemon ricotta cookies have just the right about of chewiness that I am on board. Of course that meant that I had to chop up the pistachios more finely so as to not have large crunchy spots in these otherwise soft textured cookies.

Don’t get me wrong, I love nuts in cookies but my husband often seems off-put by surprise nuts inside so that’s why I chopped them up smaller. Granted I then saved the larger pieces for topping but at least you can see those coming. My logic is flawless, don’t come at me.

• Strawberry Swirl Banana Bread by Hezzi-D’s Recipe Box
• Sushki by A Day in the Life on the Farm
• Baked Carrot Cake Donuts by Jolene’s Recipe Journal
• Sourdough Cardamom Buns by A Kitchen Hoor’s Adventures
• Carrot Halwa by Magical Ingredients
• Lavender Creme Brulee by Art of Natural Living
• Chocolate Raspberry Marble Pound Cake by Karen’s Kitchen Stories
• Easy Lemon Curd by Rave About Food

PISTACHIO LEMON RICOTTA COOKIES

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Yield: 4 dozen Prep Time: 40 MInutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIES

• 4 cups all-purpose flour
• 1-1/2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup unsalted butter, room temperature
• 1-3/4 cups granulated sugar
• 2 eggs, room temperature
• 15 oz. whole milk ricotta cheese, room temperature
• 3/4 cup finely chopped pistachios
• 2 Tbsp fresh lemon zest (from ~5 lemons)
• 1 Tbsp vanilla extract

GLAZE

• 2 cups powdered sugar
• 2 Tbsp unsalted butter, room temperature
• 2 tsp vanilla extract
• ~1/2 cup fresh lemon juice (from ~5 lemons)
• Yellow food coloring, if desired
• 1/4 cup chopped pistachios

Directions

1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats; set aside.
2. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder; set aside.
3. In a large bowl, beat the butter and sugar for 2 minutes, or until light and fluffy. Add the eggs, ricotta cheese, pistachios, zest, and vanilla and mix just until combined.
4. Add half the flour mixture and mix until combined. Repeat with the second half until a soft dough forms. Use a medium cookie scoop to roll into golf ball sized  balls and place on prepared baking sheet 2 inches apart.
5. Bake for 10 minutes or until the edges are slightly golden. Allow to cool 5 minutes on the pans before transferring to a wire rack to cool completely. Repeat with remaining dough.
6. Meanwhile, in a medium bowl whisk together 1/2 cup of the powdered sugar, butter, and vanilla extract. Add the rest of the powdered sugar, then start to add the lemon juice a little at a time until you reach desired consistency (I prefer mine a bit less firm). Add a few drops of lemon food coloring, if desired, and mix until blended.
7. Spread glaze over the cooled cookies (or dip tops into the glaze) and sprinkle with chopped pistachios. Let set until firm.

Source: Adapted from my Blood Orange Ricotta Cookies.

If you love Dubai chocolate bars you’re going to fall even more in love with this Dubai chocolate tart with a thicker crispy filling and creamy ganache topping.

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Originally I had a sloppy joe pot pie planned for today and my husband thought it was a stretch. But “pie” is in the name and to celebrate pi day you truly just need round food. However, that was before I discovered sloppy joe day is March 18th so I postponed it a few days. I did not change it because of my husband :-P.

Dreaming up this Dubai chocolate tart also helped in the decision otherwise I would have left it. Yes yes, it’s a tart not technically a pie but it’s still round so it still works! I was dreaming of a Dubai chocolate bar but with a buttery crust, a thicker layer of filling, and a softer milk chocolate ganache layer on top that you can literally sink your teeth into. But how is that accomplished?

Despite Dubai chocolate going viral sometime around late 2023 this is the first time I have ventured into making something inspired by it myself. Honestly, I was a little bit intimidated by finding and using chopped kataifi pastry dough, especially since many recipes call for frozen versions that you thaw and chop yourself. I am sure it’s fresher and better tasting but when I found dried kataifi I finally took the dive.

Then I discovered that you have to toast the kataifi. Not just because it results in the characteristic crispy crunchiness that is the inside of a Dubai chocolate bar but because, just like raw cookie dough, it contains raw flour and may be contain harmful bacteria like E. coli or Salmonella. So both both reasons please toast the kataifi! And make sure you used a large skillet with high sides. You need to stir it constantly and it will fly everywhere if you are not careful. I have to admit it was still a bit messy but this Dubai chocolate tart was well worth the cleanup.

Then I ran into another dilemma: pistachio butter or pistachio cream? I originally planned on making homemade pistachio butter but discovered that again many recipes use pistachio cream which its more like chocolate hazelnut spread (Nutella) in that it is heavily sweetened and has a thinner consistency than nut butters. So I bought myself my first jar of pistachio cream and already knew I was in trouble because it’s delicious!

After managing to not eat all the pistachio cream by itself I had enough to make this Dubai chocolate tart. All that was left was buying some good quality milk chocolate (because most commercially available milk chocolate in this country is chocolate candy sugar garbage) to make the ganache on top and I was on my way to making what I hoped would be one fantastic dessert.

Sure enough when I brought this Dubai chocolate tart into work almost none of it made it home. Even the nut and chocolate-averse person didn’t hate it. The crispy sweet and salty pistachio kataifi filling was perfectly sandwiched between the chocolate pie crust and sweet milk chocolate ganache topped with chopped pistachios. Happy pi day indeed.

Bonus points is that this would also be a great option for St. Patrick’s Day. This might not be the most vibrantly green option but it’s naturally green and that deserves credit too. After all, I have passed off less vibrantly but naturally green things in the past including pesto deviled eggs, matcha rice krispie treats, coconut-pistachio pie, pistachio baklava bars, spinach pizza, and key lime Greek yogurt pie – what’s one more?

One year ago: Portuguese Egg Tarts
Four years ago: One Skillet Corned Beef Pot Pie with Potato Chip Crust
Five years ago: Irish Cream Pie with Pretzel Crust & Whiskey Caramel
Seven years ago: Lucky Lemon Cream Pie
Eight years ago: Coconut Chess Pie
Nine years ago: Shepherd’s Pie Pizza
Ten years ago: Shepherd’s Pie Potato Skins
Eleven years ago: Coconut-Pistachio Pie
Twelve years ago: Crustless Ginger Blueberry-Pear Pie
Thirteen years ago: Banana Pudding Pie
Fourteen years ago: Flower Bouquet Cake Pops
Fifteen years ago: Cookies and Cream Peanut Butter Pie

DUBAI CHOCOLATE TART

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Yield: 12 Servings Prep Time: 2 Hours 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1-1/4 cups all-purpose flour
• 1/4 cup Dutch-process cocoa powder*
• 1/4 cup powdered sugar
• 1/4 tsp salt
• 1/2 cup cold shortening (or unsalted butter)
• 1/4 cup cold milk

FILLING

• 3 Tbsp unsalted butter
• 6 oz. chopped kataifi pastry dough (about 2 1/2 cups), thawed if frozen
• 1-1/2 cups pistachio cream
• 2 Tbsp well-stirred tahini
• 1/4 tsp kosher salt

GANACHE & TOPPING

• 6 oz. good quality milk chocolate, chopped
• 1/2 cup heavy cream
• 3 Tbsp chopped roasted pistachios

Directions

1. For the crust: In a food processor or a large bowl whisk together the flour, cocoa, sugar, and salt. Add shortening by pulsing in a food processor or cutting in with a knife until it resembles coarse wet sand.
2. Add milk to flour mixture and mix until distributed. With hands, form dough into a round flattened disc, wrap in plastic and chill for 30 minutes or overnight.
3. Roll dough out on a floured surface to fit to a 10-inch tart pan (or pie plate). Transfer to the pan and fold over any excess crust, carefully pressing the dough evenly into and up the sides of the pan. Using a fork pork holes evenly over the bottom surface, and chill for 15 minutes.
4. Position a rack in the lower third of the oven and preheat to 400 degrees F. Line the crust with parchment lightly coated with non-stick spray and fill with pie weights**. Place on a baking sheet and bake for 15 minutes. Remove the parchment paper and pie weights and bake another 5 minutes or until the crust is no longer shiny. Remove to a wire rack and cool to room temperature.
5. For the filling: Melt the butter in a large skillet with high sides over medium heat. Add the kataifi, stirring to coat in the butter, and cook while stir frequently until golden brown and toasted, 8-10 minutes. Transfer to a large bowl and cool to room temperature.
6. In a small bowl stir together the pistachio cream, tahini, and salt. Evenly pour over the chilled kataifi and stir until distributed. Transfer mixture into the cooled tart and spread evenly; set aside.
7. For the ganache: Place the chocolate in a small heat-proof bowl. In another small heat-proof bowl, microwave the heavy cream for 1 minute or just until it starts to boil. Immediately pour over chocolate and cover bowl with saran wrap for 5-7 minutes. Whisk until smooth, pour over the top of the tart, then smooth evenly with an offset spatula. Decorate with chopped pistachios and chill until set, at least 1 hour.
8. When ready to serve, remove tart from pan, slice and enjoy!

Notes

*Since it’s not a leavened recipe, you can substitute Natural cocoa powder but the crust will have a lighter color. **Or dried beans

Source: Crust from my Chocolate Blackberry Pear Tart, Filling adapted from The Kitchn and Food Network, Ganache adapted from my Dark Chocolate Peanut butter Cup Cake.

Pistachio chocolate chip cookies have a secret – they are made with brown butter, dark chocolate, and stuffed with creamy pistachio butter!

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These cookies are not as simple as they sound and I mean that in the best way. Not to be confused with my pistachio toffee chocolate chip cookies or pistachio Oreo stuffed double chocolate chip cookies, I wanted to named them “Pistachio Butter Stuffed Brown Butter Dark Chocolate Chip Cookies” but Google SEO was not having it. Evidently “Pistachio Chocolate Chip Cookies” was better, even if it doesn’t give you the full picture.

When I started this blog of mine back in 2010, SEO was not on my radar (evidently it came into existence in 1996). For most of the life of this blog, it has not been optimized for the Googles. Even after I still cook what I want and not what Google tells me I should. I would find no joy in that (and probably why I still have a day job- ha). Instead I just try to be flexible with naming the things. Honestly, most of the time it’s helpful but today feels like I’ve been cheated because it just doesn’t tell the whole story.

Did I consider throwing SEO out the window and still calling these stuffed pistachio butter cookies by their longer name? Absolutely. But then in an effort to help more people find these insanely delicious (but not-descriptively-named) pistachio chocolate chip cookies, I caved. Although, if you came here looking for simple pistachio chocolate chip cookies, these are not it!

What you need to make Pistachio Chocolate Chip Cookies.

• Unsalted butter, browned (or melted is fine, I guess)
• Pistachio Butter (optional but strongly suggested)
• Dark chocolate chips (or preferred chocolate)
• Shelled pistachios
• All-purpose flour
• Brown sugar
• Granulated white sugar
• Vanilla extract
• Eggs
• Baking soda
• Salt

Don’t want to brown butter? Then just melt it. Don’t have dark chocolate chips? Use semi-sweet or whatever kind you have. Don’t have the patience to freeze blobs of pistachio butter to then stuff inside the cookie dough? Skip it completely. The remaining ingredients are non-negotiable and even stripped down to their base, these pistachio chocolate chip cookies are still wonderful. But if you’re looking for something extra special that people will rave about, go for those extra steps.

No matter which adventure you choose, don’t forget the extra sprinkle of coarse sea salt on top – because what good is a pistachio cookie without salt?

PISTACHIO CHOCOLATE CHIP COOKIES

Print

Yield: Approximately 2 dozen Prep Time: 3 Hours Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups pistachio butter
• 1 cup (2 sticks) unsalted butter
• 2-1/4 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp salt
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 2 cups dark chocolate chips
• 1 cup shelled roasted and salted pistachios, chopped
• Coarse sea salt, optional

Directions

1. Line a baking sheet with parchment paper. Dollop tablespoon-sized mounds of pistachio butter onto the baking sheet (about 2 dozen total) and pop in the freezer until firm, at least 2 hours.
2. Melt butter in a medium saucepan over medium heat, stirring constantly. Continue to cook until butter turns to an amber/light brown color, and remove from heat immediately. Pour into a large bowl and set aside to cool to room temperature.
3. In a medium bowl, sift together the flour, baking soda, and salt; set aside.
4. Once the butter has cooled, cream together the butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chocolate chips and pistachios by hand.
5. Using a medium cookie scoop (about 2 tablespoons), portion the dough into balls. Working with one ball at a time, use your thumb to create a well in the center of the ball. Add a dollop of frozen pistachio butter to the well then seal the cookie dough around it so it's completely enclosed. Repeat with all of the dough and pistachio butter. Cover and refrigerate for at least 30 minutes or overnight.
6. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
7. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
8. Bake for 8-10 minutes or until edges are barely golden (will look under-baked). Immediately sprinkle with coarse sea salt, if using. Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted from my Pistachio Toffee Chocolate Chip Cookies and Nutella-Stuffed Brown Butter Chocolate Chip Cookies.

All of the deliciousness of baklava in a cookie. These baklava thumbprint cookies are chewy, crunchy and crispy all at the same time.

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I adore baklava but if I am being honest I have yet to ever make it myself. All those thin layers of phyllo intimidate me, even if I use premade sheets. As such, I have resorted to making baklava cookie bars for years because they are a deliciously easy substitute.

No, today is not the day in which I finally reveal my attempt at making my own baklava. In fact, I have regressed even further and am sharing a recipe for baklava thumbprint cookies today. All good things lead to cookies, my friends. Hence the name of this blog I suppose.

The base of this cookie is actually a cream cheese sugar cookie that I have used for years. While cream cheese is not usually in baklava, it did produce a chewy cookie which reminds me of biting into true baklava.

Different that usual thumbprints, these baklava thumbprint cookies are baked most of the way before indenting, filling with a combination of almonds, pistachios, walnuts, crushed phyllo, butter, honey, brown sugar, and cinnamon, and returning tot the oven for the final minutes of baking time. This allows the nut filling to caramelize and crisp up just enough without overdoing it. Then finish them off with a lemon-honey glaze.

• Peppermint Bark Cookies by Hezzi-D’s Recipe Box
• Orange Cardamom Snickerdoodle Cookies by Blogghetti
• Peppermint Candy Sandwich Cookies by A Day in the Life on the Farm
• Lemon Butter Cookies by Jolene’s Recipe Journal
• Honey Lace Cookies by That Recipe
• Cinnamon Powdered Sugar Panko Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cocoa Cup Cookies by Our Good Life
• Black Sesame Cookies by Magical Ingredients

BAKLAVA THUMBPRINT COOKIES

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Yield: 3 dozen Prep Time: 1 Hours 30 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIES

• 1 cup unsalted butter, room temperature
• 4 oz. cream cheese, room temperature
• 1-1/2 cups plus 2 Tbsp sugar, plus more for rolling
• 1 egg + 1 egg yolk, room temperature
• 2 Tbsp 2% milk
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 2-1/4 tsp baking powder
• 1/2 tsp salt

FILLING

• 1/4 cup butter, room temperature
• 1/3 cup chopped almonds
• 1/3 cup chopped pistachios
• 1/3 cup chopped walnuts
• 1/3 cup packed brown sugar
• 1 Tbsp honey
• 1/2 tsp cinnamon
• 8 frozen mini phyllo shells (from 2.1-oz package), crushed

ICING

• 2 Tbsp honey
• 1/2 cup powdered sugar
• 1/2 tsp lemon juice

Directions

1. In a stand mixer or large bowl with electric hand mixer, mix ingredients in order until fully incorporated (except for the sprinkles and jam).
2. Place more granulated sugar in a small shallow bowl. Shape dough into walnut-sized balls (I used my medium cookie scoop) and roll in sugar, lightly shaking off excess. Cover and chill dough in refrigerator for one hour (or overnight).
3. Meanwhile, prepare the filling. In a medium bowl, combine the filling ingredients until combined; set aside.
4. Preheat oven to 375 degrees. Line baking sheets with parchment or a silicone baking mat; set aside.
5. Place 2 inches apart on a baking sheet lined with parchment paper. Bake for 8 minutes.
6. Remove from the oven and quickly push a crevasse into the center of each cookie (using the back of a spoon - be careful not to push all the way through). Immediately spoon a teaspoon of filling into the center and return to the oven to bake for another 2 minutes or until cookies are lightly golden on the edges.
7. Let cool on cookie sheet 10 minutes before transferring to wire rack to cool completely.
8. While the cookie cool, prepare the icing. In a small bowl, whisk together the honey, powdered sugar, and lemon juice. If needed, reach desired consistency by adding a little water or more powdered sugar. Drizzle over the cookies and allow the glaze to set for a few minutes.
9. Serve immediately or store in an airtight container at room temperature for up to 4 days.

Source: Adapted from my Grinch Heart Thumbprint Cookies, Betty Crocker, and Practically Homemade.

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These key lime pistachio cheesecake bars are the perfect combination of two delicious desserts. Complete the fusion with a little sprinkle of crushed pink peppercorn on top.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

What’s better than key lime pie and pistachio cheesecake? When you combine them into one – key lime pie pistachio cheesecake bars.

Let’s start from the bottom to the top.

The crust isn’t just your standard graham cracker, but with a little bit of pulverized pistachios as well. Then the filling is cream cheese, key lime juice and zest, and some homemade pistachio butter. To finish it off I topped it with whipped cream, more pistachios, and a little bit of crushed pink peppercorns.

Pink peppercorns as a garnish for key lime pistachio cheesecake bars? Yes trust me, the addition enhances the key lime citrus flavor as well as the cream cheese. It’s such a small thing but a tiny bit really does bring this dessert to full fruition.

Of course if you are still a skeptic you can omit it, but I challenge you to try it out on just one bite. Live a little!

KEY LIME PISTACHIO CHEESECAKE BARS

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Yield: 16 Pieces Prep Time: 30 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1 cup crushed graham crackers
• 1/3 cup finely chopped pistachios, plus extra for garnish
• 4 Tbsp unsalted butter, melted

FILLING

• 2 (8 oz.) pkg. cream cheese, room temperature
• 2/3 cup sugar
• 1/4 cup pistachio butter
• 2 tsp cornstarch
• 2 eggs, room temperature
• 2 tsp vanilla extract
• 2 tsp key lime zest
• 1/2 cup key lime juice
• Few drops green food coloring

TOPPING

• Fresh whipped cream
• Reserved chopped pistachios (from crust)
• Crushed pink peppercorn, optional for garnish

Directions

1. Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving overhang on opposite sides, and lightly grease. Set aside.
2. In a medium bowl, combine graham cracker crumbs, chopped pistachios, and melted butter until crumbs are evenly moistened. Press evenly into prepared pan. Bake for 7-8 minutes or until set and just barely golden. Remove from oven and cool completely.
3. In a large bowl with an electric mixer, beat cream cheese, sugar, pistachio butter, and cornstarch until well blended. Add eggs, 1 at a time, vanilla, lime zest and juice, beating on low speed just until blended. Add a few drops of green food coloring, if using and stir until just blended.
4. Spoon batter evenly into crust. Bake 35-40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 3 hours or overnight before serving topped with whipped cream, more pistachios, and crushed pink peppercorn, if using.

Source: Adapted from my Orange Creamsicle Cheesecake Bars, AllRecipes Key Lime Cheesecake, and Recette Magazine’s Labneh Cheesecake with Pistachio Crust.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Anolon, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Don’t eat the snow, eat cookies instead! These rosewater pistachio snowball cookies are nutty, flavorful, and the perfect addition to any cookie tray.

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I love the cinnamon pecan snowball cookies I made in 2019 that I decided it was time for another version in honor of #ChristmasCookie Week – rose water pistachio!

In case you’re turning up your noses at the floral notes in these cookies before giving them a chance (like my husband), I promise the rose water acts more like a flavor enhancer than a predominant force. I also added ground cardamom and almond extract to really blend it up. No one over-powers the other – they mostly enhance the pistachio flavor.

Just like last time, half of the nuts are coarsely chopped in order to add a crunchy texture to the inside of the cookies. In my opinion it is the best way to make snowball cookies!

• Almond Paste Squares by Shockingly Delicious
• Cherry Vanilla Pinwheels by Jolene’s Recipe Journal
• Cherry Wink Cookies by An Affair from the Heart
• Chewy Frosted Christmas Blondie Cookie Bar by Red Cottage Chronicles
• Chocolate Blossom Cookies by Palatable Pastime
• Chocolate Mint-Filled Cookies by Karen’s Kitchen Stories
• Cranberry Orange Shortbread Cookies by Art of Natural Living
• Cranberry White Chocolate Chip Cookies by Hostess At Heart
• Eggnog Snickerdoodle Cookies by Best Cookie Recipes
• Elf Style Chocolate Chip Peppermint Cookies by Cheese Curd in Paradise
• Gingerdoodles by Magical Ingredients
• Gingerbread Magic Cookie Bars by Family Around the Table
• Gingerbread Oatmeal Cookies by A Kitchen Hoor’s Adventures
• Gluten-Free Chocolate Spritz by Frugal & Fit
• Grinch Cookie Recipe by Kathryn’s Kitchen Blog
• Nut-Free Snowball Cookies by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
• Peanut Butter Snickerdoodles by Christmas Tree Lane
• Raspberry Pistachio Thumbprints by Sweet Beginnings
• Sourdough Ginger Cookies by That Recipe
• Toffee Bars by A Day in the Life on the Farm
• Toffee Chocolate Chip Cookies by Hezzi-D’s Books and Cooks
• Whipped Shortbread Cookies by Blogghetti

ROSEWATER PISTACHIO SNOWBALL COOKIES

Print

Yield: 3 dozen Prep Time: 30 Minutes Cooking Time: 18 Minutes 18 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups roasted and salted pistachios
• 2 cups all-purpose flour
• 1 tsp salt
• 1/4 tsp ground cardamom
• 1 cup unsalted butter, room temperature
• 1/3 cup sugar
• 1/2 tsp rose water
• 1/4 tsp almond extract
• 1-2 drops green food coloring (optional*)
• 1-1/2 cups powdered sugar

Directions

1. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper (or silicone baking mat) and set aside.
2. Place 1 cup pistachios in a food processor and process until it resembles coarse cornmeal, about 30 seconds. Transfer to a medium bowl. Place the remaining pistachios in the food processor and process until coarsely chopped, about 15 seconds. Add to the bowl with the ground pistachios. Stir the flour, salt, and cardamom. Set aside.
3. In a large bowl with a hand mixer, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the rose water, almond extract, and food coloring (if using*).
4. Reduce the speed to low and slowly add in the nut mixture, mixing until combined, about 30 seconds.
5. Roll a tablespoon of dough into balls, and place 1-inch apart on the prepared baking sheets.
6. Bake for 18 minutes or until the bottoms are beginning to brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
7. Pour powdered sugar in a small bowl and roll the cooled cookies in the sugar until the are well coated. Before serving, reroll cookies in sugar and gently shake off the excess sugar.

Notes

*I used 2 drops

Source: Adapted from my Cinnamon Pecan Snowball Cookies.

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Show off all that summer fruit in this peach raspberry mascarpone tart, with both pistachio butter raspberry mascarpone filling nestled into a coconut-pistachio crust.

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This recipe was born both out of inspiration and necessity.

A couple weeks ago I had a raspberry pistachio tart from a local bakery and it blew my mind. Which reminded me that I had some leftover pistachio butter in my pantry that I needed to use up, so I put a homemade version on my short list of things to make.

Then I picked up my order from the Peach Truck and despite eating my rationed amount every day I was struggling to keep up. I didn’t want to just peel and freeze them, or turn them into a canned product (because I’m still working through my last peach jam), so I had to come up with something else.

If you follow me on Instagram, you may have also noticed that I am bursting with raspberries from our garden as well. So what about a combo dessert incorporating both fresh peaches and raspberries?

I turned to my handy Flavor Bible and dreamed up this tart recipe.

The crust recipe came from Pieometry, adapted from the coconut pecan crust but instead made it with pistachio. Then the filling I just worked out on my own, adjusting the ingredients and amounts a little at a time until I reached the desired sweetness and consistency.

In the end, it turned out to be a show-stopping delicious tart. It’s like a fancy, thin no-bake cheesecake (if you ignore the crust) topped with tangy sweet fresh fruit.

I considered topping it with fresh whipped cream, but truly didn’t need it. No that I’m going to stop you if you disagree.

PEACH RASPBERRY MASCARPONE TART WITH COCONUT-PECAN TART

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Yield: 12 Servings Prep Time: 2 Hours 30 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1 cup unsweetened shredded coconut
• 1 cup whole roasted shelled pistachios
• 1/2 cup all-purpose flour
• 3 Tbsp sugar
• 1/2 tsp salt
• 6 Tbsp unsalted butter, melted

FILLING

• 8 oz. mascarpone
• 1/4 cup pistachio butter
• 1/4 cup raspberry puree*
• 1/2 cup powdered sugar, divided
• 2 Tbsp heavy cream

TOPPING

• 2 fresh peaches, pitted and sliced
• 1 cup fresh raspberries
• 1/4 cup chopped pistachios

Directions

1. Preheat oven to 350 F.
2. On a rimmed baking sheet, spread the coconut in an even layer. Toast in the oven for 3 minutes, or until golden. Allow to cool then pour into the bowl of a food processor.
3. To the food processor, add pistachios, flour, sugar, and salt, and pulse until sandy in texture. Add butter and pulse until it sticks together.
4. Dump mixture into a 9-inch tart pan with removeable bottom, spreading evenly, pressing firmly into the pan and up the sides.
5. Bake for 20 minutes, or until golden. Allow to cool completely on a wire rack before filling.
6. While the crust cools, prepare the filling. Divide the mascarpone into two medium bowls. Add the pistachio butter to one, and the raspberry puree to the other. Add 1/4 cup powdered sugar to each. Beat each separately until creamy. Add heavy cream to the pistachio cream if necessary to reach a similar consistency.
7. Spoon fillings into the crust, alternating between the two. Swirl together using a butter knife. Top with sliced peaches, raspberries, and chopped pistachios. Chill for 2 hours or until ready to serve.

 

Notes

*Mased fresh raspberries or throw in the blender.

Source: Crust adapted from Pieometry, filling The Spiffy Cookie original.

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Nankhatai are an eggless Indian shortbread cookie seasoned with caradmom, saffron, and topped with a pistachio!

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Never heard of Nankhatai? They are an eggless, cardamom-saffron flavored Indian shortbread cookie topped with pistachios (or other nuts). Slightly exotic but totally approachable for newbies. 

Since I shared a slow cooker oatmeal made with ice cream in honor of Joe Biden’s love for ice cream on Monday, I figured I would share something for Kamala Harris and her Indian heritage today. It is inauguration day after all and today we have our first ever female VP! Regardless of your political stance, that’s a fantastic achievement. 

In case you were unaware, VP Harris is Indian on her mother’s side. Better yet her mother was a scientist whose work helped advance breast cancer studies and treatment. Hooray science! The past year has been rough for many reasons, but the attack on science and lack of trust in science has been very disheartening in a time when we needed it most. 

So how do I celebrate the re-welcoming of science along with our first female VP? With cookies, specifically with these buttery Indian shortbread cookies! 

To be honest, I actually made these in November as a pairing with Fetty’s Street Food Truck’s masala chai lassi. But I have been holding on to them, waiting for the right moment to share the recipe. I wasn’t entirely sure at the time what that day would be but now it’s here!

These cookies do use a couple of unique ingredients. The saffron is probably the easiest to leave out if you cannot locate it as it mostly adds color (although I have linked the ingredient list to Amazon affiiliate links if needed).

One year ago: Slow Cooker Curried Lentil and Sausage Soup

Two years ago: Macaroni & Cheese Pierogi

Five years ago: Bacon Fig & Asiago Grilled Cheese Sandwich Minis

Nine years ago: Saltine Cracker Toffee

Ten years ago: Papaya Blueberry Almond Granola Bars

IDIAN SHORTBREAD (NANKHATAI)

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Yield: 2 dozen Prep Time: 1 Hour Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup all purpose flour
• 3/4 cup chickpea flour
• 1/4 cup semolina flour
• 1/2 tsp ground cardamom
• pinch of salt
• 1/2 cup + 2 Tbsp ghee or clarified butter, room temperature
• 3/4 cup powdered sugar
• 1/2 tsp saffron strands, crushed
• Whole pistachios

Directions

1. Line a cookie sheet with parchment paper or a silicone baking mat, set aside.
2. In a medium bowl whisk together the flours, cardamom, and salt.
3. In a large bowl, using a stand or hand mixer, cream together ghee, powdered sugar, and saffron until light and fluffy, about 2 minutes.
4. Add the flour mix in batched and mix until it forms a soft and smooth dough.
5. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6. Shape chilled dough into 1-inch balls (I used a small cookie scoop), place on prepared cookie sheet 2 inches apart, and flatten slightly. Using a knife, make a criss-cross design on top and press a pistachio in the center of each.
7. Place the baking sheet back in the refrigerator again for 20 minutes. Meanwhile pre-heat the oven to 375 F degrees.
8. Once chilled, bake for 15 minutes or until the bottom of the cookies are lightly golden. Allow to cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely.

Source: Adapted slightly from Cook with Manali.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Two cookies in one is always the way to go especially when it’s a chocolate cookie speckled with semisweet and white chocolate chips, pistachios, and stuffed with an Oreo cookie!

Sorry for another week of silence. This time it was first due to having too much fun with my friend Maggie who visited the weekend before last and thus not prepping any recipes for the beginning of the week. But then I acquired some kind of viral head sickness that put me down for the second half of the week and weekend. As I write this (Sunday night), I am still congested but the kind of stuffy when you are almost back to normal.

Thankfully it seems Bob managed not to contract the same illness, especially since it was his 34th birthday on Saturday! He’s not really into celebrating his birthday however, most of the time the only reason we do anything is because I plan it, because I love birthdays. But after he proposed to me on his birthday last year I was at a loss as to what to do, besides the fact that I wasn’t exactly full of energy due to being sick. Our usual plan is to dine out at one of the restaurants participating in Restaurant Week because it always lands on his birthday week, but it’s this week instead. Blasphemy!

So on Friday when I was banished to stay at home from work another day, to battle boredom and find inspiration for a birthday treat I ventured to the grocery store. One thing Bob loves is Oreo desserts, so I ventured to the cookie aisle and was about to grab a regular ::cough knock off:: bag of cookies when I saw a new Oreo thin flavor – pistachio! Bob can put away some pistachios so it was an easy decision to grab those instead. And since it’s been awhile since I stuffed an Oreo inside of a cookie so that’s how I ended up with these semisweet and white chocolate chip pistachio cookies. Great story, I know.

Two years ago: Breakfast Frozen Yogurt Parfait Popsicles

Three years ago: Mango Lassi Cocktail

Four years ago: SPAM Tacos

Five years ago: Peanut Butter Burgers with Slim Jim Fries and Chocolate Malted Milkshakes

Six years ago: German Chocolate S’mores Gooey Cake Bars

PISTACHIO OREO STUFFED DOUBLE CHOCOLATE CHIP COOKIES

Makes approximately 20 cookies

Ingredients:

2 cups all-purpose flour, spooned and leveled

1/2 cup cocoa powder

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) unsalted butter, melted and cooled

1 cup packed dark brown sugar

1/2 cup white sugar

1 Tbsp vanilla extract

1 egg + 1 yolk, room temperature

1 cup semisweet chocolate chips

1 cup white chocolate chips

1 cup chopped roasted pistachios

20 Oreo thins with pistachio creme filling

Coarse sea salt, optional

Directions:

1. Sift together the flour, cocoa powder, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chocolate chips.
3. Using a medium cookie scoop, roll a scant 2 tablespoons of dough into balls and place on a plate or tray. Sandwich two dough balls around one Oreo and push together to seal the edges. Return to tray and top with coarse salt if using. Repeat with remaining ingredients.
4. Cover tightly and chill for at least 2 hours, overnight for best results (can refrigerate up to one week).
5. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
6. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
7. Bake for 10 minutes (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted slightly from my Double Chocolate Chip Cookies.

Normally I am all over the St. Patrick’s Day-inspired recipes but this year has escaped me – seems like a recurring theme for 2018 thus far. Not that I haven’t had ideas. I actually have a running list of recipes ideas for every holiday because I inevitably cannot make every single idea I come up with in one year. I just haven’t spent much time in the kitchen.

But I do have this slightly green recipe to share with you today. It’s more in the naturally green-tinged category as it is a cookie cake made with pistachio butter! I even went ahead and made some more egg-free pistachio butter cookie dough to put on top because who is opposed to more cookie dough magic?

Sure you could make this with peanut butter (in fact I already have) but how can you resist the idea of a pistachio cookie cake with more than just chopped pistachios mixed in? Pistachio butter and pistachios in the batter, and then more pistachio butter and pistachios in the cookie dough on top.

Not gonna lie, I originally made the pistachio butter cookie dough into bite-sized balls for dipping into chocolate (remember that fondue party I told you about?). But I made too many and had to find a new purpose for them before Bob and I ate them all. I debated many uses but cookie dough on top of cookie cake resonated with my soul. And I figured I’d give you something more exciting than just a recipe to make cookie dough balls.

So if you happen to have any cookie dough leftover, I strongly suggest dipping them into some melted dark chocolate. Otherwise, load up the cookie dough on top of that cookie cake because there’s nothing better than a perfectly cooked cookie cake topped with edible cookie dough.

Three years ago: Homemade Pistachio Butter

Four years ago: Leprechaun Pizza

Five years ago: Kale Quiche

PISTACHIO BUTTER COOKIE DOUGH COOKIE CAKE

Serves 12

Ingredients:

COOKIE CAKE

1-3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 cup (1 stick) unsalted butter, room temperature

1 cup light brown sugar, lightly packed

3/4 cup creamy pistachio butter

1 egg

1 tsp vanilla extract

3/4 cup semisweet or dark chocolate chips

1/2 cup chopped pistachios

COOKIE DOUGH TOPPING

1/4 cup (1/2 stick) unsalted butter, room temperature

1/4 cup creamy pistachio butter

1/4 cup sugar

1/2 cup packed brown sugar

2 Tbsp milk

1/2 tsp vanilla extract

1-1/4 cups all-purpose flour (heat treated*)

1/4 tsp salt

1/4 cup mini semisweet chocolate chips

1/4 cup chopped pistachios

Directions:

1. Preheat oven to 350 degrees. Place parchment paper in the bottom of a 10-inch springform pan. Grease the sides.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat butter and sugar together until creamy, about 3-4 minutes. Mix in pistachio butter, egg and vanilla extract. Add flour mixture until combined. Stir in chocolate chips and pistachios. Dough will be thick and sticky.
4. Spread the cookie dough out evenly into the pan. Bake for 18-20 minutes.
5. Remove from oven and let cool for about 15 minutes, then transfer to cooling rack to cool completely.
6. While the cake cools, prepare the topping. Using a hand mixer, in a medium bowl cream together the butter, pistachio butter, and sugars on medium speed until light and fluffy. Add milk and vanilla then mix in flour and salt on low speed until fully incorporated. Stir in chocolate chips and pistachios with a spatula or wooden spoon.
7. Once cookie cake is cool, crumble cookie dough on top with more chocolate chips if desired.

Source: Cookie cake adapted slightly from my Reese’s Peanut Butter Cookie Cake and my Peanut Butter Chocolate Chip Cookie Dough Buckeyes.

*Raw eggs are not the only possible source of bacterial contamination, raw flour is also a culprit. Heat treat by heating in microwave to 160 degrees F – about 1 minute stirring every 15 seconds.