Pistachio Frosted Cookies

Name: Pistachio Frosted Cookies
Ingredients: 170 g unsalted butter, cubed, at room temperature; 165 g light brown sugar; 50 g caster sugar; 2 egg yolks; 1 tsp vanilla extract; 220 g plain flour; 0.5 tsp baking powder; 0.5 tsp bicarbonate of soda; 0.5 tsp salt; 70 g pistachio paste, melted; 70 g ground pistachios; 150 g dark chocolate chips; 200 g unsalted butter, cubed, at room temperature; 320 g icing sugar; 90 g pistachio paste, melted; 3 Tbsp milk; 1 pinch salt; ground pistachios, as needed; freeze-dried raspberries, as needed

These pistachio frosted cookies are soft, thick and bakery-style, inspired by the popular cookies found in American bakeries. Made with pistachio paste, ground pistachios and dark chocolate chips, they’re rich, buttery and full of nutty flavour. Each cookie is finished with a smooth pistachio buttercream and a sprinkle of either ground pistachios or freeze-dried raspberries for decoration.

Difficulty

Low

Time

60 min

Author

Kenwood

This recipe is prepared with:

The next generation of our Chef that cooks. Packed with useful features like high temperature cooking, 60 pre-programmed recipes, weighing and an in-bowl light for improved visibilty.

Products

Cooking Chef Stand Mixer KCL96.004DG

Ingredients

Servings

For the cookies

170 g unsalted butter, cubed, at room temperature
165 g light brown sugar
50 g caster sugar
2 egg yolks
1 tsp vanilla extract
220 g plain flour
0.5 tsp baking powder
0.5 tsp bicarbonate of soda
0.5 tsp salt
70 g pistachio paste, melted
70 g ground pistachios
150 g dark chocolate chips

For the buttercream frosting

200 g unsalted butter, cubed, at room temperature
320 g icing sugar
90 g pistachio paste, melted
3 Tbsp milk
1 pinch salt

For the decoration

ground pistachios, as needed
freeze-dried raspberries, as needed

Utensils

2 Baking trays, Piping bag, Round piping nozzle medium, KCL96.004DG, KVL4100W, KVC3100W, KVC3100S, Creaming Beater

Instructions

Step 1

Making the cookies

Preheat the oven to 175ºC.

Line two baking trays with parchment paper.

Fit the Creaming Beater.

Add butter, light brown sugar and caster sugar into the appliance bowl.

Mix for 2 minutes on speed 1 until light and fluffy, and then scrape the bowl.

Add egg yolks and vanilla extract.

Mix for 2 minutes on speed 1 until combined.

Add flour, baking powder, bicarbonate of soda and salt.

Mix for 30 seconds on speed Min until combined.

Add pistachios, pistachio paste and chocolate chips.

Mix for 30 seconds on speed Min until combined.

Roll the cookie mixture into 60 g balls and place them on the prepared baking trays, spaced 4 cm apart.

Bake for 10 minutes at 175ºC until lightly golden at the edges.

Remove from the oven and let cool completely.

Step 2

Making the buttercream frosting

Clean the appliance bowl and fit the Creaming Beater.

Add butter into the appliance bowl, fit the splashguard.

Mix for 2 minutes on speed 2 until light and fluffy, and then scrape the bowl.

Add icing sugar.

Mix for 2 minutes on speed 3 until combined and smooth, and then scrape the bowl.

Add pistachio paste, milk and salt.

Mix for 2 minutes on speed Min until combined and smooth.

Transfer the buttercream into a piping bag fitted with a medium round tip.

Pipe a swirl of buttercream onto the cooled cookies.

Sprinkle with ground pistachios or freeze-dried raspberries.

Serve.

You can also prepare this recipe* with:

Products

Chef XL KVL4100W

Chef KVC3100W

Chef KVC3100S