Archives: White Choco American Pistachio Cookies
Preheat the oven to 350°F. Cover a cookie sheet with parchment paper.
In a large bowl, blend the butter and sugar with a tablespoon until the mixture is smooth and soft; mix in the egg. In a smaller bowl, combine the all-purpose flour, oat flakes, baking soda and salt. Gradually add the dry ingredients to the butter/sugar mixture, mixing completely after each addition. Incorporate the white chocolate and chopped pistachios into the dough; refrigerate it for at least 30 minutes.
Combine the lime juice, sugar, chipotle, adobo sauce, Tequila and salt in a blender. Puree until smooth.
Place the shell-on pistachios nuts in a mixing bowl. Add the sauce and toss or stir until the sauce is fully incorporated into the nuts.
Preheat oven to 350 degrees
For the crust:
For the Tart Shell
Combine in the bowl of an electric mixer until dough forms. Gently press into desired
Preheat oven to 320° F (275° F, convection oven).
Heat oil and honey with dates, apricots, American pistachios and oat flakes; mix. Smooth the fruit and American pistachios mixture about ½-inch thick on a lined baking tray. Bake at 320° F (275° F, convection oven) for about 30-35 minutes.
Keep popcorn warm in 250°F oven while preparing coating. Melt butter in large saucepan; stir in sugar, corn syrup and salt. Bring to boil; stir constantly. Reduce heat to medium; boil without stirring for 5 minutes. Remove from heat; quickly stir in vanilla and soda. Place popcorn in large, heat-proof bowl; slowly pour syrup over popcorn while stirring. Add pistachios; mix thoroughly. Turn into greased 15-1/4 x 10-1/4 x 3/4-inch baking pan; bake at 250°F. 1 hour, stirring every 15 minutes. Remove from oven; cool. Break into serving-sized pieces. Store in tightly covered container.
For the pie crust:
In the bowl of an electric mixer, combine ingredients in the order they are listed, starting with water in the bowl first. Using a paddle attachment, mix until all ingredients are combined and a nice dough has been formed. Remove dough from the mixer, wrap in clear plastic wrap and chill in the refrigerator for at least one hour. Once chilled, roll on a well-floured surface into a circle for a 9-inch pie pan.
For the Cake:
Combine dates, figs and water in a saucepan and bring to just a boil. Let cool completely then add baking soda and vanilla. In a separate mixing bowl cream butter and sugar, slowly add egg and then alternately add flour mixture and date mixture. Add pistachios last. Once added make sure to scrape the sides of the bowl to incorporate all ingredients.