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.
Preheat the oven to 350 F, and line a large baking sheet with foil, parchment, or a silicone mat.
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.
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.
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.)
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.)
Give each cookie a brush with egg wash, and bake them in the oven for 30 minutes until they are golden and cooked through.
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.
Using a fork, drizzle as little or as much white chocolate as your heart would like over top of the cookies.
Before the chocolate sets, sprinkle the remaining ground pistachios over top for an additional pop of green! Enjoy!