Monday, January 5, 2009
I love the way these cookies look. And they're really easy to make and taste yummy. I suppose you have to like pistachios, but that's not too hard to do. Perhaps these are the new bake sale cookie. Thumbprints and peanut blossoms are SO yesterday.
Note: I actually have nothing against thumbprints and peanut blossoms. One day I may even post a thumbprint or peanut blossom recipe. If you were momentarily insulted, just remember that sometimes I'm a bit of a drama queen. :-P
Chocolate Pistachio Cookies
Recipe from Santa's Favorite Cookies December 2004 issue
Makes about 3 1/2 dozen cookies
2 cups shelled pistachio or macadamia nuts, finely chopped, divided
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 1 tablespoon unsalted butter, divided
1 cup granulated sugar
3/4 cup firmly packed brown sugar
3 squares (1 ounce each) unsweetened chocolate, melted
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1 1/2 squares (1 ounce each) unsweetened chocolate
2 tablespoons confectioners' sugar
1. Preheat oven to 375 degrees F. Lightly spray baking sheets with oil; set aside. Reserve 3 tablespoons pistachios for garnish.
2. In medium bowl, combine flour, cocoa powder, baking soda and salt; set aside.
3. In large bowl, with electric mixer, beat 3/4 cup butter, granulated sugar and brown sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating 30 seconds after each addition. Beat in melted chocolate and extracts. Beat in flour mixture just until blended. Stir in pistachios.
4. On prepared baking sheets, drop dough by rounded tablespoonfuls, 1 inch apart. Bake one sheet at a time 8 minutes or until tops are puffed and dry but still soft when touched. Do not overbake. On wire rack, cool 5 minutes; remove from sheets and cool completely.
5. For icing, in microwave-safe bowl, melt 1 1/2 squares chocolate with remaining 1 tablespoon butter at high (full power) 1 minute or until chocolate is melted; stir until smooth. Stir in confectioners' sugar. Lightly spread 1/4 teaspoon icing on each cooking, then sprinkle with reserved pistachios. Let stand 20 minutes before serving.
Step-by-Step in Pictures