Pistachio Black and White Cookies

Pistachio Black and White Cookies

Yes, this would have been a great post for December with all the cookie exchanges going on but now it’s January and aren’t you missing all the holiday baking? I say, it most definitely doesn’t have to end. Why not keep such a great thing going, right?

With my love of Italian food I decided to add a fancy Italian spin on the traditional black and white cookies. I added salted pistachios, vanilla beans and freeze dried strawberries which not only adds delicious flavors, but bold and beautiful colors to the contemporary black and white pattern. The strawberries are optional, as you can see I didn’t add it to all of mine but it definitely adds one more layer of bold, fruity flavor, which of course is the perfect compliment to any type of chocolate. You can also make some with only strawberries on one half and leave the other half plain, which would be perfect for Valentines Day coming up.

Ingredients

  • 2 1/2 cups cake flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 tsp lemon or orange zest
  • Seeds of 1/2 a vanilla bean or 1 tsp vanilla
  • 2 large eggs
  • 2/3 cup buttermilk
  • 1 3/4 cups powdered sugar
  • 2 Tbsp light corn syrup, divided
  • 1 1/2 - 2 Tbsp water
  • 1/4 tsp vanilla extract
  • 3/4 cup good quality semi-sweet or bittersweet chocolate chips
  • 3 Tbsp unsalted butter
  • 1/2 cup chopped, roasted and salted pistachios (unsalted can also be used if preferred)
  • Crushed freeze dried strawberries, to taste (optional)
Read the whole recipe on Cooking Classy