Ingredients: |
Ingredients: 2 cups shelled pistachios, about 12 ounces
2 sticks (½ lb) unsalted butter, softened to room temperature
1/3 cup confectioners' sugar
½ tsp salt
2 cups sifted flour
1 tsp vanilla
½ tsp almond extract
1 tsp water
Granulated sugar, for rolling
4 ounces dark chocolate
1 tsp vegetable oil
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Directions: |
Directions:1. Heat oven to 300 degrees. Toast pistachios in the oven on a baking sheet until fragrant, 6-7 minutes. Allow to cool. Process nuts (in a food processor) until finely ground but not yet a paste.
2. Use an electric mixer at high speed to beat the butter with the confectioners' sugar and salt. Beat until light and fluffy. Lower the speed; gradually add flour until just blended. Do not overbeat. Add vanilla, almond extract, and water. Gently mix in pistachios. Form into a ball.
3. Roll tablespoons of dough into balls. Pour about ½ cup granulated sugar into a shallow dish; roll and coat the balls in the sugar. Place the balls about 2 inches apart on greased or parchment-lined cookie sheets. Press down lightly on each cookie with the bottom of a glass to flatten slightly.
4. Bake on the top and middle shelves of the oven, about 20 minutes. Switch the sheets around; bake until cookies are slightly browned, 20 minutes. Cool cookies on baking sheet, 10 minutes.
5. Meanwhile, in a double-boiler, gently melt chocolate with the oil. (The chocolate also can be melted in a bowl in the microwave.) Dip cookies in chocolate; transfer to wire rack to cool. Transfer to wax paper; refrigerate to cool completely and set the chocolate. |
This recipe for Pistachio & Dark Chocolate Cookies is from