Monday, March 21, 2016

Peach and Pistachio Frangipane Hamantashcen #creativecookieexchange

Spring is here, the sun is shining (well at least here in Southern California it is) and the flowers are in bloom! What could be better? Umm....cookies of course! 
 
 

The theme for this month's Creative Cookie Exchange was Traditional Spring Cookies from Around the World. Originally I wanted to post a recipe for Chinese Spring Festival (also known as Chinese New Year or Lunar New Year) Moon Cookies. It is traditional to eat Moon Cakes during this time of year, but I wanted to make them in cookie form using these beautiful moon cake molds. 

I travel to China quite a bit for work, so the Chinese Moon Cookie was a cookie I could relate to. Unfortunately, I ran into a glitch finding the ingredients I needed, so that's a recipe I'll have to save for another day. In the mean time, I still have these cool moon cake/cookie molds which I love...

 

So operation "Plan B" was Hamantaschen, a Jewish cookie traditionally eaten during Purim. I have never had Hamantaschen before, but I've always been intrigued by the traditional triangular shape and the wide variety of flavors. I decided to take this traditional Jewish cookie and give it a twist with Pistachio Frangipane and Peaches! Normally frangipane is made with almonds, but I wanted to use pistachios for a more unique flavor and also for the beautiful color it would give to the cookies. I added cardamom to the cookie dough to compliment the peach and pistachio flavors. The result was delicious twist on a traditional Spring Cookie!



Peach and Pistachio Frangipane Hamantaschen
Makes approx. 20 Cookies

Note: You will have leftover frangipane from this recipe. It makes a great croissant filling, just spread into an already baked croissant and bake until crispy/heated through


Cookie Ingredients:
1 cup unsalted butter, softened
4 oz cream cheese, softened
1 large egg yolk
1 teaspoon vanilla extract
1 teaspoon ground cardamom
1/2 teaspoon salt
2 1/2 cups all purpose flour
Powdered sugar for dusting your work surface

Pistachio Frangipane Ingredients:
1/2 cup raw shelled pistachios
1/4 cup granulated sugar
2 teaspoons orange peel
1/8 teaspoon baking powder
3 tablespoons unsalted butter, softened
1 large egg


Other:
1/2 cup peach jam or preserves (I used Sara Beth's)
Sugar in the raw for sprinkling
Egg wash (1 egg beating with a little water)



Instructions:

Make the filling

Place the pistachios, sugar, orange zest and baking powder in a food processor and process until the nuts are finely chopped.

Add the butter and egg and process until you have a fairly smooth paste.




Make the dough

Place the butter and cream cheese in the bowl of your stand mixer fitted with the paddle attachment. Beat on med-low speed until creamy. Scrape the bowl down with a rubber spatula.

Mix in the egg yolk on low speed, then mix in the vanilla extract, cardamom and salt. Mix just until combined.

Add the flour and pulse a few times to incorporate some of the flour, then mix on low until a dough if formed. Divide the dough into 2 disks, wrap in plastic wrap and refrigerate for 2 hours.

Assemble the cookies

Working with one disk of dough at a time, place the disk on a flat surface generously dusted with powdered sugar. Sprinkle powdered sugar on top of the disk, then roll into the dough to 1/4" thickness. Cut into shapes using a 3" cookie cutter. Place the disks of dough onto a parchment lined baking sheet.

Place approx. 1/2 tsp of frangipane in the center of each disk, then place 1/2 tsp of peach jam on top.



Using your fingertip, wet the edges of the dough with water. Fold one side of the dough (either the left or right) partially over the filling, then fold the other side over at an angle to create a triangular shape. Last, fold the top part over.





Cupcake Project has a great visual tutorial on the folding process. Check it out here

Brush the cookies lightly with egg wash then sprinkle with raw sugar.

Bake at 400f for approx. 10-15 minutes or until lightly browned.

Remove from oven and allow the cookies to cool on the baking sheet for a few minutes then transfer to a wire cooling rack.




We all associate cookies with “The” holidays in December, but spring holidays are a great time for cookies also! Whether you are celebrating Easter, Passover, or something else, we’ve found some great traditional cookies from around the world for you!

You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:


Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

18 comments:

  1. What awesome cookie molds! I have to find some like them asap.

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    1. Thanks Renee! I was late getting my pics of the cookies up, but I'm glad I had a pic of the molds :)

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  2. Your back up plan sure turned out well and I am looking forward to learning more about Chinese moon cookies another time. Those molds are fantastic!

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    1. Thanks Holly! I can't wait to post that recipe!

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  3. Those molds are nothing like I have seen before! And love the jewel tones of your filling... the cookies sound good!

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    1. Thank you so much! I love those cookie molds too. They have so many different characters for Chinese New Year. I hope to collect them all : )

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  4. Love the scalloped edges on your cookies! And those molds are amazing. Can't wait to see the cookies when you finally get to make them.

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    1. Thank you, Karen! I'm excited to share the recipe!

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  5. What an intereting flavor combination inside. Sounds tasty!

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  6. Faye, these cookies are gorgeous! Love the flavor combos!

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    1. Thanks Michele! I am actually eating one right now. They're delish :)

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  7. I like this flavor combination, very creative. Those molds look gorgeous too, I can't wait to see those cookies!

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    1. Thank you, Anne! I'm excited to see how they turn out! :)

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  8. I used to travel to China for business quite often but I have never seen those molds - so unusual and beautiful! Love the change-up in the recipe with pistachios (my favorite) and peaches. Bet they were delicious!

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    1. Thank you, Linda! I am still thinking about these cookies : )

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  9. I love the trio of flavours you've used in the filling, they look delicious.

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