These cookies are a gem from my mother that everyone needs in their Christmas Cookie rotation. These delicate, nutty cookies are packed with flavor, and then dipped into rich dark chocolate to finish them off. They are small and look beautiful with their light green hue from the pistachios and the dark contrast with the chocolate. They are pretty easy, and the dough does not need to chill which is the most annoying part of mass cookie baking in my opinion. These are fancy, but without the fancy instructions or ingredients.
Pistachio Cookies Dipped in Dark Chocolate
Author: Heather
Recipe type: Cookies
Cuisine: Dessert
Prep time:
Cook time:
Total time:
Serves: 24
These delicate nutty cookies are a perfect addition to your seasonal favorites.
Ingredients
- 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
Instructions
- 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
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