Dark Chocolate Pistachio Cookies

Susannah Brinkley Henry

Melt-in-your mouth butter cookies dipped in luscious dark chocolate and crumbly pistachios.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 2

Total Time 3

Servings dozen

Calories 144kcal

Author Susannah Brinkley Henry

Sift the flour and salt into a medium bowl and set aside. In the bottom of an electric mixer fitted with the paddle attachment, mix butter on medium-high speed until just fluffy, about 2 minutes. Slowly add the sugar and mix until smooth, then add the eggs one at a time. Mixing on low speed, add in the flour mixture until just combined. Wrap dough in plastic, and refrigerate until firm, about 2 hours.
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
On a lightly floured surface, roll out dough to about ⅛ inch thick. With a glass or round cookie cutter, cut into 1½-inch rounds. Use a spatula to transfer the rounds to baking sheets, spacing 1 inch apart.
Bake cookies for about 12 minutes, rotating halfway through. Cookies should be golden on the bottoms and the edges. Transfer to wire racks and let cool completely.

In a food processor or blender, grind the pistachios until crumbly and chunky. You don't want whole pistachios or a fine crumble, but somewhere in between. Transfer to a small bowl and set aside.
Melt the chocolate in a double-boiler or in 20-second increments in the microwave on low heat. Do not allow to burn. Stir.
Dip cookies ⅓-way into the chocolate, then gently roll the top in the pistachio chunks. Place on a baking sheet lined with parchment paper. Allow to set in the fridge for 15 minutes. Store in an airtight container.

Find more recipes at feastandwest.com