Pistachio Fingers

Recently I posted a revised version of the Starbuck’s Cranberry Bliss Bars using dried hibiscus flower that I received from Oh Nuts!.  I also received roasted, unsalted pisatchio’s from them and I knew I was going to make a cookie that would include them.  This cookie turned out great – its a great coffee/tea cookie and were oh so yummy!  I actually used the pistachio to decorate the top, I didn’t put them in the cookie itself.  I wanted to use flavors that I thought went well with pistachio, and my thoughts were cherry and white chocolate.

Pistachio Fingers

After digging in the liquor cabinet, I found some Cherry Brandy.  Bingo 🙂  I had just bought some white chocolate chips from Trader Joes (man, do I EVER love that place!) and decided I would use them as part of the drizzle top.  I promptly set Grumpy off to the woods on Thanksgiving morning and went to work in the kitchen.

Pistachio Fingers

These are crisp, not hard, and Grumpy actually loved them!  He’s not much of a crunchy cookie eater, but he ate more than one which tells me they were a success.  I took these to my Aunt’s house for Thanksgiving Dinner and my cousin Gregg proclaimed them very good and he asked me a couple of times how I made them.  So, for you Gregg and for Oh Nuts! I am submitting this recipe and I hope you will make them for your lovely Erin!  😉

Pistachio Fingers
Author: Grumpy’s Honeybunch
Prep time:
Cook time:
Total time:
Serves: 48
Ingredients
  • 1-3/4 cups all-purpose flour
  • 1 cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter, at room temperature
  • 1 cup sugar
  • 2 tablespoons extra virgin olive oil
  • 1 large egg
  • 1 large egg yolk
  • 3 tablespoons cherry brandy
  • 1/2 teaspoon vanilla extract
  • 1  lime, juiced
  • zest of 1 lime
  • 1/2 cup white chocolate chips
  • 1 tablespoon cherry brandy
  • 1/3 cup crushed pistachios
Instructions
  1. Whisk the flour, cornmeal, baking powder, baking soda and salt in a large bowl.  In a separate bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, about 2 minutes.Whisk olive oil, whole egg, egg yolk, cherry brandy, vanilla, lime juice and zest in a large liquid measuring cup. Add to the butter mixture and beat on medium speed until smooth.  Reduce mixer speed to low and add the flour mixture.  Beat until just combined.  Cover dough with wrap and chill 30 minutes.  Pre-heat oven to 350 degrees.  Line baking sheets with parchment paper.  Roll the dough into 2-inch long by 1/2 inch thick logs; arrange about 2 inches apart on the baking sheets.  Bake in batches until golden brown around the edges, about 15 minutes.  Rotate sheets halfway through.  Cool slightly on cookie sheet before transferring to rack to complete cooling.To top cookies, melt white chocolate in microwave with cherry brandy – 30 seconds.  Stir until chocolate is melted.  If not fully melted, microwave at 10 second intervals.  You should not need more than 40 seconds.  Drizzle cookies with chocolate mixture and sprinkle with pistachios.  Let set at room temperature.

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Pistachio Fingers

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

6 Comments

  1. Andrew's Mom November 24, 2012 at 2:05 pm - Reply

    Shelby those look so good – I'm not a big chocolate fan – so any cookies without chocolate are dangerous to me! Hope you had a great Thanksgiving!

  2. Linda November 24, 2012 at 2:25 pm - Reply

    I am over the top with this recipe! Was recently in Italy and had the most wonderful pistachio gelato and pasta with ground pistachios. I am definitely making these! Hope you had a nice Thanksgiving!

  3. Fallon November 24, 2012 at 2:57 pm - Reply

    Yum! I don't think I've ever had a pistachio type of cookie. These sounds yummy!

    I hope you had a great Thanksgiving with your family this year. 🙂

  4. Linda November 26, 2012 at 12:20 am - Reply

    Shelby….made these to take into work tomorrow. Didn't have cherry brandy so substituted 1 Tbsp brandy extract and 2 Tbsp maraschino cherry juice. They came out great…definitely a recipe that I will make again.

  5. […] Pistachio Fingers are fun, fancy, and different! This is a crisper cookie, although it is not crunchy. The pistachios make it super special and they are a nice, different Christmas Cookie cookie to add to your line up this year! […]

  6. Anonymous November 4, 2019 at 7:02 pm - Reply

    5

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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