Pistachio Cookies Dipped in Dark Chocolate
Author: Heather
Recipe type: Cookies
Cuisine: Dessert
Prep time:
Cook time:
Total time:
Serves: 24
- 2 cups shelled, roasted pistachios, about 12 oz.
- 1 cup of butter, softened (2 sticks)
- ⅓ cup powdered sugar
- ½ tsp salt
- 2 cups sifted flour
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 tsp water
- Sugar for rolling
- 4 oz dark chocolate
- 1 tsp vegetable or coconut oil
- Heat oven to 300 degrees.
- (If nuts are not roasted, toast on a cookie sheet for 6-7 minutes.
- If they are roasted, no need to do this step).
- Grind nuts in food processor until finely ground but NOT a paste. Be careful!
- In a large bowl, beat butter, powdered sugar and salt with a hand mixer on medium until light & fluffy
- Lower speed, gradually add flour until just blended.
- Add vanilla, almond extract and water
- Gently mix in pistachios
- Roll tablespoons of dough into balls.
- Once all dough is rolled into balls, roll them all in sugar
- Place 2 inches apart on parchment lined cookie sheets
- Press down lightly to flatten
- Bake on top and middle racks for 15 minutes
- Switch sheets around on baking racks and bake for another 15 minutes.
- Let cool on cookie sheet for 10 minutes.
- Melt chocolate and oil in microwave
- Dip half of cooled cookie in chocolate and let rest on wire rack with parchment paper underneath (to catch the dripping chocolate!) for 20 minutes
- Refrigerate to cool completely
- Keep in a tightly lidded container for up to one week
Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2018/12/holiday-baking-pistachio-cookies-dipped-dark-chocolate.html
3.5.3251