Cookie Series Part 1 : Pistachio Cookies
Cookie Series Part 1 : Pistachio Cookies
Korea is sort of in a cookie craze right now. Honestly, I think I started the trend… (though no one else in this country would agree). I say this because when I first arrived in Korea, Koreans were not that into cookies. If you were to find one, it would be the classic chocolate chip cookie.
So I decided I wanted to open a cookie shop and started making a bunch of different cookies and uploading photos. I would have instagram events and would send my cookies out to random people all over Korea. I only had a few followers, but they loved my stuff and were really supportive! I never did end up opening a cookie shop though.
But now 4 years later, there are cookie shops on every popular block. And they have flavors that (I believe) I came up with!
And for vengeance against these people who got around to actually opening up cookie shops before me, I am sharing my recipes so you can make them at home. HA! Justice for Jammin!
So this is part 1 of the cookie series. Let’s get started!
- Cookie Ingredients:
- 227 grams butter
- 200 grams brown sugar
- 100 grams sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1/8 teaspoon almond extract
- 361 grams all purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1/2 cup pistachios, toasted and chopped
- Ganache Ingredients:
- 1/2 cup white chocolate
- 3/4 cup heavy cream
- 2 Tablespoons pistachios
- Cookie Recipe:
- cream together butter and sugars
- add eggs one at a time
- mix in vanilla and almond extract
- whisk together flour, cornstarch, baking soda, and salt
- mix into the butter mixture just until incorporated
- mix in the pistachios
- divide the dough into 180 g pieces
- roll them up and put a dent on top with a spoon
- chill them in the fridge until it hardens
- bake in a preheated oven at 210°C for about 15-20 minutes
- as soon as it come out of the oven, fix the shape a little – push the edges in and make the dent bigger on top
- Ganache Recipe:
- simmer the heavy cream in a pot with the pistachios
- turn off the heat and let the pistachios steep in the cream for about 10 minutes
- blend the cream and pistachios together until smooth
- heat it to a simmer again and pour it into a bowl with the white chocolate
- stir until the cream and chocolate until they become a smooth ganache
- pour the ganache into the dents in the baked cookies
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