Pure luck (and maybe a little skill) was the only way I made it home. But I have to admit it was a bit of an adrenaline rush!
Lucky for me, given the weather Color Me Mine closed early, so I had the whole day to bake!
Recently the Star Trib had a big holiday goodie spread in the "taste" section. Love it.
First I made Pistachio-Orange cookies. Sugar cookies sandwiched around buttercream frosting with hints of pistachio and orange. Sounds very strange, but they were so fantastic. While I only intended to try a bite, of course I ended up eating the whole cookie. Who am I kidding? I can never have just one bite when it comes to sweets.
I know that everyone has their Christmas favorites, but do something crazy. Make these cookies. They are really very delicious.
Pistachio-orange cookies (from the Star Tribune)
2 C flour
1 t salt
2 t cream of tartar
1 t baking soda
1 C butter at room temperature
1/2 C granulated sugar, plus extra for rolling dough
1/2 packed brown sugar
1 t vanilla extract
1 C shelled pistachios
1/2 C butter at room temperature
Orange zest from 1 orange
1 t orange extract
1 t vanilla extract
3 C powdered sugar
2 T milk
Preheat your oven to 350 and line baking sheets with parchment paper. Combine dry ingredients in a bowl and set aside. In another bowl, beat butter, 1/2 C granulated sugar, and brown sugar until fluffy. Add the egg and vanilla, and beat. Add the flour mixture in three additions, continuing to mix after each addition, until all of the flour mixture is just mixed - do not overmix.
The dough will be thick. Roll the dough in to small balls, rolling each ball in sugar and placing in on the prepared baking sheet. Each cookie should be about 1/2 inch. Leave space between each cookie on the baking sheet.
Bake for about 10 minutes until the dough is set but not browned.
Make sure your cookies aren't too big. My first batch was huge!
Now for the filling. In a food processor chop 1/2 C of pistachios until they are very fine. They should almost clump in your fingers if squeezed.
Beat butter and orange zest until creamy.
Beat in the orange and vanilla extracts. Add 1 C powdered sugar; mix. Add 1 T milk; mix. Add another cup of powdered sugar and another tablespoon of milk, mixing after each addition and finally adding the last cup of powdered sugar. Fold in finely chopped pistachios until thoroughly mixed.
To assemble the cookies, place a generous dollop of frosting on one cookie, placing another cookie atop the frosting. Roll the sides of the cookie in a shallow bowl of chopped pistachios.
For my over-sized cookies, I spread a bit of frosting over the top of one cookie and topped it off with chopped pistachios. Equally delicious and pretty!
Gotta try 'em.