Pineapple Pistachio Cookies

 

I can't seem to get my mind off pistachios since visiting Istanbul.  Thanks to a Bon Appétit recipe (for grilled pineapple with a honey-orange glaze and toasted pistachios), I was inspired to make Pineapple Pistachio Cake Cookies.  No, no, I didn't use a box cake mix in the recipe!  I call these cake cookies because they're thick, soft, and dense (much like a slice of cake but in cookie form, akin to Baltimore's famous Berger Cookie).  They feature a pineapple-pistachio cookie batter, a honey buttercream icing, and a dusting of ground pistachios. 

Plus, with the weather warming up, I'm inspired to use more tropical flavors in my baking.  (Pineapples on the grill in the summer = a true sensory delight.)  For me, the Beach Boys have always conjured the feeling of the cold seasons changing over to spring and summer.  One of my all-time, best-loved Beach Boys songs?  Without a doubt, "Feel Flows," from the 1971 album "Surf's Up" (the album is no "Pet Sounds," but this song is amazing and moving).

Cookie dough:

--2 large eggs

--1 c. granulated sugar

--1 stick unsalted butter, at room temperature

--1/2 c. pineapple juice

--1 1/2 c. all-purpose flour

--1 c. confectioner's sugar

--1/4 tsp. baking powder

--dash of salt

--1 tsp. vanilla extract

--1/2 c. chopped pistachios

Preheat oven to 350 degrees F.

In a large bowl, use a hand mixer to beat together the eggs, granulated sugar, butter, vanilla, and pineapple juice until frothy, approx. 3-4 minutes.  In a separate bowl, mix the flour, confectioner's sugar, baking powder, and salt.  Fold this dry mixture slowly into the egg batter until combined.  Then fold in the pistachios.  Chill in refrigerator for approx. 6 hours, or until slightly firm and easy enough to roll with your hand without the dough sticking.

Roll dough into 1-inch balls.  Place them on baking sheets line with parchment paper, and flatten them with the palm of your hand.  Bake for 15 minutes, or just until the edges are golden (if the tops are golden, they're overcooked).

Remove from oven and allow to cool.

Honey Buttercream Icing:

--1/2 stick unsalted butter, at room temperature

--1/4 c. pineapple juice

--1 c. confectioner's sugar, plus additional 1/2 c. for thickening

--1/4 c. heavy whipping cream

--2-3 tbsp. honey (depending on your taste for it!)

Using a hand mixer, beat together all ingredients.  Slowly add confectioner's sugar to thicken the icing until it has reached the desired consistency (I usually end up adding about another 1/8 to 1/4 cup, but you may like it even thicker).

Ice the cookies and dust with ground pistachios.  Allow the icing to set before serving.