12 Days of Christmas Cookies: Day 1
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Welcome to Day One of my 12 Days of Christmas Cookies series!
I am so delighted to share with you 12 Christmas cookie recipes that I have developed this year to share with my friends and family in my cookie boxes.
I am kicking off this festive journey with an indulgent yet simple cookie – Pistachio Frangipane Stuffed Dark Chocolate Cookies. The rich chocolate exterior of this cookie hides a surprise inside—a soft, nutty pistachio frangipane filling that’s both luxurious and festive.
So grab your apron, queue up your favorite holiday tunes, and let’s dive into the first batch of holiday magic!
Pistachio Frangipane Stuffed Dark Chocolate Cookies
20-22
Cookies30
minutes9-10
minutesRich, velvety dark chocolate cookies are filled with a luscious pistachio frangipane center, offering a delightful balance of nutty sweetness and deep cocoa flavor
Ingredients
- Pistachio Frangipane
1/4 cup unsalted butter (56 grams)
1/4 cup sugar (50 grams)
1 large egg (about 50 grams)
2 Tablespoons pistachio butter (30 grams) (you can either buy this or grind pistachios into a fine paste)
1/2 teaspoon pistachio extract (or sub almond extract)
1 cup roasted pistachios (unsalted – omit the salt if you use salted)(120 grams)
1 Tablespoon all-purpose flour (8 grams)
1/2 teaspoon salt
- Chocolate Cookies
1 cup unsalted butter (226 grams)
2 cups sugar (400 grams)
2/3 cup pistachio butter (115 grams)
2 large eggs (about 100 grams)
2 teaspoons pistachio extract (or sub almond extract)
1 cup dark cocoa powder (85 grams)
2 cups all-purpose flour (240 grams)
2 teaspoons baking soda
1 teaspoon kosher salt
Directions
- Pistachio Frangipane
- Grind the pistachios in a food processor until just before they start to stick together. Set aside.
- Cream together the butter and sugar until light and fluffy. This will take 1-2 minutes.
- Beat in the egg, pistachio extract, and pistachio paste.
- Slowly fold in the remaining ingredients.
- Portion the frangipane into teaspoon size balls.
- Place the frangipane balls on a parchment lined sheet tray and put them in the freezer for a minimum of 20 minutes.
- Dark Chocolate Cookies
- Preheat an oven to 350°F.
- While the frangipane is in the freezer, prepare the cookie dough.
- Cream together the butter and sugar until light and fluffy. This will take 1-2 minutes.
- Beat in the eggs one and at time.
- Beat in the pistachio butter and pistachio extract.
- Slowly fold in the dry ingredients.
- Scoop the dough into 1 oz balls (2 tablespoons size).
- Flatten the dough and place the frangipane balls in the middle. Pinch the cookie dough around the frangipane and roll the dough into a smooth ball.
- Bake for 9-10 minutes.
- Garnish with a drizzle of white chocolate and crushed pistachios. Enjoy!
Notes
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