Raspberry Pistachio Pie Crust Cookies – How to Love Cooking
Raspberry Pistachio Pie Crust Cookies
(This post has been updated Dec. 2018)
If the holidays inevitably turn into the most stressful time of the year rather than the most wonderful, allow me to help with this super simple Raspberry Pistachio Pie Crust Cookie recipe.
No one 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.
An Easy Christmas Cookie Recipe
Recently, my friends and I were having a conversation about what kind of national holiday we would establish if we were ever in a position to declare one.
After a few weeks of holiday busy-ness, I decided what my national holiday would be. The Monday, two weeks before Christmas, would officially be celebrated as National Relaxation Day. Wouldn’t that be amazing? And necessary?
National Relaxation Day would also be the perfect day to make these gorgeous and very easy Raspberry Pistachio Pie Crust cookies.
Raspberry Pistachio Pie Crust Cookies – How to Love Cooking
Now, even though we aren’t lucky enough to have a national day off to bake or get massages, these cookies are simple enough to make any day of the year and won’t add additional stress to your life.
These cookies are really perfect for two types of people: people who don’t really like to fuss around with baking and people who don’t enjoy overly sweet cookies.
With just a handful of ingredients to assemble before baking, even those most averse to baking will find this recipe pleasantly uncomplicated.
Additionally, since we’re using a pie crust for the “dough” the sweetness really only comes from the jam and a light drizzle of white chocolate.
It’s a great option to provide at a party where there will be tons of sugary sweet treats to enjoy.
Want to Pin this recipe for later? Tap or Click on the image below to save to Pinterest! Scroll down for the full recipe!
Raspberry Pistachio Pie Crust Cookies
Pie Crust Cookies
What makes these sweet bites so simple, you might ask? Frozen pie crust!
Yep, I turned a simple frozen pie crust into some festive cookies with just a few ingredients.
I got the inspiration for these from The Cake Blog’s delicious “Pie Crust Cookie” recipe. (Seen Here)
Here, I kept the pie crust cookie base and swapped the filling for some sweet, bright-red raspberry preserves and crushed green pistachios. Then, I carefully rolled the crust long ways into a log and sliced half-inch cookies.
Raspberry Pistachio Pie Crust Cookies – How to Love Cooking
Festive Cookies with Jam
I love the swirls of red raspberry jam and specks of green pistachio in this cookie. So festive. So pretty.
Of course, you can substitute your favorite jam or jelly, as well. Strawberry, apricot, or plum would be wonderful alternatives!
**For another cookie recipe, try these incredible Brown Butter Date and Almond Cookies!**
Don’t Forget the Egg Wash!
After placing the cookies on a lined baking sheet, give each cookie a light brush of egg wash.
Egg wash is just an egg mixed with a splash of water or milk. When you brush it on top of your dough before baking, it helps to create that beautiful, shiny golden color on the outside.
Then, bake them for 30 minutes until golden and buttery.
Raspberry Pistachio Pie Crust Cookies – How to Love Cooking
Complete with a White Chocolate Drizzle
As the cookies cool, you can prepare the white chocolate for the drizzle.
There was a part of me that thought the white chocolate was, perhaps, 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 how they looked.
The drizzle makes them just a bit more festive and adds an extra bit of sweetness.
To make the chocolate drizzle, 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 or melting your ingredients gently with steam so that they don’t get scorched.
How to Make A Double Boiler
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 rest the bowl with the chocolate on 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. 🙂
Enjoy!
Did you make this?? Please let me know in the comments below or tag me on social media #howtolovecooking! I’d love to know how it went for you!
Raspberry Pistachio Pie Crust Cookies
Inspired by the Cake Blog's Pie Crust Cookies (Seen Here)
These Raspberry Pistachio Pie Crust Cookies are a super festive red and green cookie for the holidays. They are sure to be a hit on your sweets table, at your cookie exchange, and with the man in red himself this holiday season.
Ingredients
- 1 Frozen Pie Crust (Thawed, but still cold)
- 1/4 Cup Raspberry Preserves or Jam
- 1/2 Cup Salted Pistachios (Shelled)
- 1 Egg mixed with a Splash of Milk (For the egg wash)
- 1/4 Cup White Chocolate Chips
Instructions
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Preheat the oven to 350 F, and line a large baking sheet with foil, parchment, or a silicone mat.
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Unroll the thawed pie crust so it lies flat, and spread the raspberry preserves over the pie dough leaving about a 1 inch border at the edge.
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In a food processor or with a knife, finely chop the pistachios (See the photo above to see how finely I grind them.) Generously sprinkle most of the pistachios over the pie raspberry filling, saving about two tablespoons to garnish the cookies at the end.
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Roll the longer edge of the dough tightly inward like you're making cinnamon roll. (If some of the filling squeezes out, don't worry you can always clean them up with a spoon or napkin before you slice them.)
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Slice small cookies about 1/2 inch in thickness from the roll of dough, and place them on the baking sheet so the swirls are facing up. (It should make about 14-16 cookies.)
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Give each cookie a brush with egg wash, and bake them in the oven for 30 minutes until they are golden and cooked through.
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After the cookies have cooled, melt the 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.
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Using a fork, drizzle as little or as much white chocolate as your heart would like over top of the cookies.
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Before the chocolate sets, sprinkle the remaining ground pistachios over top for an additional pop of green! Enjoy!
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