Vary the shape of these chocolate-dipped cookies depending on the season.
Ingredients:
- 2/3 cup packed brown sugar
- 1 cup butter
- 1 teaspoon vanilla
- 1 beaten egg
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup finely chopped pistachio nuts
- 3/4 cup semisweet chocolate pieces
- 1 tablespoon shortening
- 1/2 cup ground pistachio nuts
1. In a medium saucepan combine the butter
and brown sugar. Heat and stir over low heat until butter is melted.
Remove saucepan from heat; stir in vanilla. Cool mixture 15 minutes.
Stir in beaten egg, flour, and cocoa powder until combined. Stir in the 3/4 cup pistachio nuts. Divide dough in half. Cover and chill about 30 minutes or until dough is easy to handle.
2. On a lightly floured surface, roll half
of dough at a time to 1/4-inch thickness. Using a 2-inch heart-shape
cookie cutter, cut out cookies. Place cookies 1 inch apart on an
ungreased cookie sheet.
3. Bake in a 350 degree F oven about 9
minutes or until edges are firm. Transfer cookies to a wire rack; cool.
4. In a small heavy saucepan heat and stir chocolate
pieces and shortening over low heat until melted. Remove from heat. Dip
half of each cookie into chocolate mixture; roll edges of cookie in
ground pistachio nuts. Makes about 48 cookies.
