Raspberry Marshmallow Pistachio Do-nut Cookies

A chocolate covered, cream cheese pistachio "do-nut" cookie, with a raspberry marshmallow filling, atop a white chocolate dipped, pistachio covered, sugar cookie.

The Sugar Cookie Recipe:

2 cups white chocolate chips

1/2 cup chopped pistachios 

3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
1 cup sugar
1 egg
3-5 tablespoon milk
1/2 cup heavy cream
Powdered sugar, for rolling out dough

Mix flour, baking powder, and salt in a bowl. In separate bowl, beat butter with sugar. Add and incorporate the egg. Gradually add and mix in the flour; add milk while mixing until the dough is cohesive. Split the dough in half and roll each as logs, in parchment paper. Refrigerate for at least two hours.

Roll out dough to 1/4" thickness and cut with a 3" cutter/glass. Bake at 375° for 8-10 minutes. 

Melt 2 cups of white chocolate on low. Add 1/4 cup of heavy cream and stir smooth Once warm, add the remaining 1/4 cup of heavy cream. Continue to heat and stir until shiny and smooth. Dip fully cooled cookies, face down, into the white chocolate. Let the excess drip back into the pot, and place on rack. Sprinkle with chopped pistachios. 

Let the chocolate cool and set, 20-30 minutes, before continuing with preparation.  

The Pistachio "Do-nut" Cookie Recipe:

8 ounces bar cream cheese, room temperature
1/2 cup butter, softened 
1/3 cup sugar
2 cups all-purpose flour
1/2 tsp salt
1/2 cup chopped pistachios
green food coloring
2 cups chocolate chips
1/2 cup heavy cream

Mix flour, and salt in a bowl. In a separate bowl, beat the butter, cream cheese, and sugar. Combine the wet and dry ingredients, do not over mix. Refrigerate for 20-30 minutes. Roll out dough to 1/4" thickness.

Use 2.5", 1.5", and 1/2" cutters to cut three piece sections from the dough.

Bake at 375° for 6-7 minutes.


Melt 2 cups of chocolate chips on low. Add 1/4 cup of heavy cream and stir smooth Once warm, add the remaining 1/4 cup of heavy cream. Continue to heat and stir until shiny and smooth.

 Dip fully cooled large ring cookies. Use a skewer to flip, and coat the cookie, then use a wire whisk to scrape away excess chocolate that collects at the bottom.   

Place the large ring on the cooled sugar cookie. Dip the medium rings in the chocolate and place leaning against the large ring.

The Strawberry Marshmallow Filling:

1 10oz bag of marshmallows
1 stick of butter
1/4 cup Penzey's "Raspberry Enlightenment"
               (or raspberry preserves)

Melt the butter in medium sauce pan on medium. Add marshmallows and stir until melted and smooth. Add the raspberry preserves and stir to combine. Using a spoon, fill the large rings with the marshmallow mixture. Let cool at least 30 minutes.

 

Strawberry Chocolate Cookies with White Chocolate Strawberry Glaze.

Makes 5 dozen.
Preheat to 375° F.

Ingredients:

2 cups chocolate chips

2 cups white chocolate chips

1 cup heavy cream

2 cups strawberry preserves

3 1/3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

1 cup packed brown sugar

1/2 cup granulated sugar

3 large eggs

Melt chocolate chips in small sauce pan over low heat; stir until smooth. Remove from heat.

Mix flour, baking soda and salt in medium bowl. Beat butter, brown sugar, granulated sugar in a separate bowl. Add eggs, one at a time. Add one cup of the strawberry preserves and combine. Beat in melted chocolate. Gradually beat in flour mixture. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 12 minutes.

The Glaze

Allow the cookies to fully cool.

Melt the white chocolate chips. In separate pan, warm 1 cup of strawberry preserves. Once melted, pour the preserves into the white chocolate and stir. The chocolate will seize, gradually pour in heavy cream and stir until smooth. Drizzle over cookies.