- Prep Time:35 minutes
- Cook Time:12 minutes
Golden Pistachio Pockets have saffron and lime flower honey, satisfying the adventurous eaters among you.
This recipe is part of our Countdown to Cookies for the 2015 holiday season.
Foodie Byte
Pistachios are the big nut going into 2016. Just see our Top Ten Trends report for 2016 for more!
Ingredients
6-12 saffron threads to taste
2 cups chopped pistachios
1 cup lime flower honey
1 cup unsalted butter, room temperature
1 cup sugar
2/3 cups lightly packed brown sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/3 cups all-purpose flour
Preparation
Preheat oven to 350°F.
Using a mortar and pestle, gently break down the saffron threads into a coarse powder; add to a quarter cup of hot water and let sit. Heat brings the flavor our of saffron, and doing this as a first step ensures the flavor and aroma will be strong by the time it is added back into the mixture.
Chop the pistachios into small yet uneven pieces, and in a bowl combine the chopped pistachios and lime blossom honey. Set aside.
In a separate bowl:
Mix together the butter, sugar and brown sugar until smooth, add in vanilla extract.
Mix in the eggs, one at a time, and add in salt and baking soda.
Add in the saffron mixture and continue to beat until integrated.
Begin slowly adding in the flour, when all is integrated the dough should have a golden green tint.
Pinch off dough into inch-and-a-half to two-inch balls. Flatten into a disc and make a deep indention in the middle.
Spoon a generous tablespoon worth of the honey and pistachio mixture into the center of each cookie.
Pinch the cookie up and around the filling, fully enclosing it in dough and reforming a ball.
Press them back into a disc, place on baking sheets 3-4 inches apart, bake for 12 minutes then transfer to cooling rack.
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