Today we made Coffee Nut Cookies!
1/2C butter, 1/4C sugar, 14 oz sweetened condensed milk, 1C brewed strong coffee, cooled, 1T almond extract, 3C flour, 2 eggs, 1t baking powder, 1/2t baking soda, 1C chocolate chips, 1C coarsely chopped lightly salted almonds, 1C whole lightly salted pistachios without shells
Preheat oven to 350F. Cream butter with sugar.
In separate bowl, sift together dry ingredients. In separate bowl, whisk milk and coffee.
Add eggs to butter mixture.
Mix in extract. Add dry ingredients alternately with coffee mixture to butter mixture in three batches, beginning and ending with dry until just blended.
Batter will be a little thin. Stir in nuts and chips.
Drop by T onto greased cookie sheets.
Bake 15-18 minutes or until lightly browned around edges.
Today we made Frozen Cherry Pistachio Pie!
2C coarsely chopped pitted fresh cherries, 6 oz whole pistachios without shells, 1/2C water, 3T cornstarch, 1/2C sugar, 1 graham cracker pie shell
Over medium heat, mix together water, sugar and cornstarch in saucepan until the consistency of gelatin, stirring constantly about 10 minutes.
While hot, pour over cherries. Blend well.
Mix with pistachios. Blend well.
Turn into pie shell.
Freeze 2 hours or more.
Today we made Pistachio Cookies!
1/3C whole pistachios with shells removed, chopped coarsely; 1 egg, 1 1/2C flour, 1/2C honey, 1T lemon juice, 1/2t baking soda, 1/4C sugar
Beat honey, butter and sugar. Batter will curdle.
Stir in egg. Blend well.
In separate bowl, sift flour and soda. Stir into wet ingredients alternately with lemon juice, beginning and ending with dry, until just blended.
Stir in pistachios. Chill batter 30 minutes.
Preheat oven to 350F. Drop by T onto greased cookie sheets.
Bake 8-10 minutes or until golden brown. Cool 5 minutes. Remove from cookie sheets.