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Pistachio Cookie Tree recipe

PIstachio Cookie Tree.

A centerpiece you can eat? Sure. Try dressingyour holiday table with this impressive cookie tree and you’llhave dessert prepared ahead of time.

Recipe: Pistachio CookieTree

1 1/2 pounds butter or margarine broughtto room temperature
2 1/4 cups granulated sugar
3 large egg yolks
4 teaspoons pistachio or almond extract
7 cups all-purpose flour
3 cups natural California pistachios, finely chopped for dough
2 tubes white decorating icing (4.24 ounces each)
1 cup natural California pistachios, finely chopped for decoration
In-shell pistachios, for tree top decoration

  • Cream butter in large bowl. Beat in sugar,egg yolk and extract. Add flour and 3 cups pistachios, a portionat a time.
  • Roll out portions of dough on flouredboard to 1/4-inch thickness. Cut into oval “cloud”shapes of three different sizes, making equal numbers of eachsize.* Gently drill hole slightly off-center in each, using achopstick or dowel. Place on baking sheets.
  • Bake at 350°F (175°C). for 10minutes, then cover loosely with foil to prevent excessive browning.Continue baking for 12 to 14 minutes or until centers are crisp.Cool on cookie sheets until sturdy enough to move. Finish coolingon wire racks.
  • To assemble tree, pipe icing onto outeredge of each cookie and sprinkle with pistachios while icingis still wet. When dry, stack cookies on dowel glued into holein wooden base.** Top tree with cardboard star decorated within-shell pistachios.

    Makes about 20 cookies.

    *Suggested measurements: Cookie “clouds”:Roughly 6 1/2 inches, 5 1/2 inches, and 4 inches across.
    Dowel: 10 inches high, 1/4 inch thick;
    **Wooden base: 8 inches wide, with 1/4 inch hole in center.

    Recipe and photograph provided courtesyof the California Pistachio Board.

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