If the holidays inevitably turn into “the most stressful time of the year” for you rather than the most wonderful, allow me to help with this super simple Raspberry Pistachio Pie Crust Cookie recipe.
I don’t think anyone gets a break during the holidays. Everyone is busy hustling and bustling to buy the gifts, finish projects, get work done, hide the surprise, meet the goal, pack for the trip, clean the house, host the party, etc.
Everyone is so tense. It makes those of us who aren’t typically tense, tense. I don’t like being tense.
My friends and I were having a conversation the other day about what kind of national holiday we would start if we were ever in a position to declare one.
I couldn’t quite think of a good one when we were talking, but I just now decided on what my national holiday would be. The Monday, two weeks before Christmas, would officially be celebrated as National Relaxation Day. It is self-explanatory and comes at the perfect time during the holiday season, don’t you think?
It would also be the perfect day to make these gorgeous Raspberry Pistachio Pie Crust cookies.
Now, even though we aren’t lucky enough to have a national day off to bake or get massages, these cookies are easy enough to make any day and not add additional stress to your life.
What makes these pretties so simple, you might ask? Pie crust! Make it even easier on yourself by using frozen pie crust!
Yep, I turned a simple frozen pie crust into some festive sweet bites with just a few simple ingredients.
I got the inspiration for them on The Cake Blog with their delicious “Pie Crust Cookies.”
For this recipe, I kept the pie crust cookie base and swapped the filling for some sweet, bright-red raspberry preserves and crushed pistachios. Then, I carefully rolled the crust long ways into a log and cut half-inch cookies.
I love the swirls of red raspberry and specks of green pistachio in this cookie. So festive. So pretty.
After placing the cookies on a lined baking sheet, I gave each a light brush with some egg wash. Then, I baked them for 30 minutes until they were golden and buttery.
As the cookies cool, you can prepare the white chocolate for the drizzle.
There was a part of me that thought that maybe the white chocolate was an unnecessary element. I found myself wanting to take Coco Chanel’s advice and remove the last accessory on the cookie, but once I photographed them, I loved it. The drizzle makes them just the right amount of festive and gives that little extra bit of sweetness.
Melt a ¼ cup of white chocolate over a double boiler. What’s a double boiler? Technically, it’s two pots that fit into/on top of each other. The bottom pot is filled with water, and the top pot is filled with what needs to be cooked. It’s a way of cooking food gently with steam so that it doesn’t get scorched.
You can make your own double boiler by putting a glass or heat safe bowl over a pot filled with a bit of water. Allow the water to come to a boil, and place the bowl with the chocolate over top. The chocolate will slowly start to melt with the steam.
Once the chocolate has melted, carefully remove it from the hot stove. Grab a fork, and drizzle some chocolate over the cooled cookies.
Sprinkle the cookies with what is left of the crushed pistachios, and allow them to set for a few minutes.
Feel free to take these to your next cookie party, leave them out for Santa, or enjoy them all to yourself. These Raspberry Pistachio Pie Crust Cookies could win the award for the simplest, prettiest homemade cookie of the season, but I’m biased. 🙂
Raspberry Pistachio Pie Crust Cookies
Inspired by the Cake Blog's Pie Crust Cookies (Seen Here)
These cookies will be sure to be a hit on your sweets table, at your cookie exchange, and with the man in red himself this holiday season.
- 1 Frozen Pie Crust (Thawed, but still cold)
- 1/4 Cup Raspberry Preserves or Jam
- 1/2 Cup Salted Pistachios (Shelled)
- 1 Egg (For an egg wash)
- 1/4 Cup White Chocolate Chips
1) Preheat the oven to 350 F
2) On a lined baking sheet, unroll the pie crust so it lies flat.
3) Spread the raspberry preserves over the pie dough leaving about a 1 inch border at the edge.
3) In a food processor or with a knife, finely chop the pistachios (See the photo above to see how finely I ground them.)
4) Generously sprinkle most of the pistachios over the pie raspberry filling, saving about two tablespoons to garnish the cookies at the end.
5) Roll the long edge of the piece of dough tightly inward like a cinnamon roll. (If some of the filling squeezes out, don't worry you can always clean them up with a spoon at the end.)
6) Slice small cookies about 1/2 inch in thickness from the roll of dough. It should make about 14-16 cookies.
7) Place them on your lined baking sheet so the swirls are facing up.
8) Give each cookie a brush with your egg wash and set them to bake in the oven for 30 minutes until they are golden and cooked through.
9) After the cookies have been removed from the oven and have cooled, melt 1/4 cup of white chocolate chips over a double boiler. You can also do this in microwave in 15 second increments until the chocolate is totally melted, stirring in between each microwave session.
10) Take a fork and drizzle as little or as much white chocolate as your heart would like over top of the cookies.
11) Before the chocolate sets, be sure give an extra sprinkle of the left over ground pistachios for an additional pop of green!