Covered at room temperature for up to 5 days
May be frozen
3 large eggs
1 cup sugar
1/2 cup canola or vegetable oil
1 teaspoon orange juice
1 teaspoon pure vanilla extract
4-5 drops green food coloring
1/2 teaspoon baking powder
½ cup shelled pistachio nuts, ground fine
2 1/2 cups all-purpose flour, plus extra for dusting parchment and dough
one 11-ounce can pistachio nut paste or chocolate chips
Preheat the oven to 350ºF. Line 2 large cookie sheets with parchment. In a large bowl, mix together the eggs, sugar, oil, and orange juice and mix well. Add green coloring to achieve desired shade of green. Add the baking powder, ground nuts and flour and mix until the dough comes together. You can chill the dough at least one hour or overnight or bake right away.
Divide the dough in half. Take another two pieces of parchment and sprinkle flour on one, place one dough half on top, and then sprinkle more flour on top of the dough. Place the second piece of parchment on top of the dough and roll on top of the parchment until the dough is about ¼ -inch thick. Every few rolls, peel back the top parchment and sprinkle more flour on the dough.
Use a glass or round cookie cutter about 2 to 3 inches in diameter to cut the dough into circles. Place a teaspoon of the pistachio paste in the center and then fold in 3 sides to form a triangle, leaving a small opening in the center. Pinch the 3 sides very tightly.
Place on the prepared cookie sheets. Repeat with the rest of the dough and re-roll and cut any dough scraps you have.
Bake for 12 to 16 minutes, or until the bottoms are lightly browned. The baking time often depends of the type of cookie sheet used: cookies on darker sheets bake faster. Just watch the cookies until they look done—you do not want them to be brown on top because then they will be too hard. Slide the parchment onto racks to cool the cookies.