CHOCOLATE-TIPPED COOKIE SLICES WITH PISTACHIO NUTS - 8NEWS - WRIC | News Where You Live

CHOCOLATE-TIPPED COOKIE SLICES WITH PISTACHIO NUTS

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CHOCOLATE-TIPPED COOKIE SLICES WITH PISTACHIO NUTS

about 6½ dozen cookies

 

  • 2 cups sifted flour (see note)
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 2/3 cup butter or margarine, at room temperature (see note)
  • 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute
  • 1 egg or the equivalent of 1 egg in egg substitute, IE, Egg Beaters
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • 1 cup finely chopped or coarsely ground shelled pistachio nuts or blanched almonds, divided
  • 1 to 2 (6-ounce) packages semi-sweet chocolate or milk chocolate or sweetened white chocolate pieces/chips (see note)

 

Sift together the first 3 ingredients.  In a large bowl, cream butter thoroughly.  Gradually add sugar, beating until light and fluffy.  Add egg or egg substitute and flavorings, beating well.  Add dry ingredients, mixing well.  Transfer ¾ cup dough into a small bowl.  Add ¼ cup nuts of choice and 2 to 3 drops green (pistachio) or red (almond) food coloring, mixing well.  Form dough into a roll 10 inches in length; cover in clear plastic wrap.  Form remaining dough into a 10 x 4½-inch rectangle; cover in clear plastic wrap.  Refrigerate both for 1 hour.  Place nutty dough roll in the center of rectangular dough roll; carefully mold uncolored cookie dough around colored dough.  Cover in clear plastic wrap and refrigerate until dough is very firm, about 8 to 12 hours.

 

With a sharp knife, cut dough roll into 1/8-inch thick slices.  Arrange dough slices, 2 inches apart, on ungreased baking sheets.  Bake in a preheated moderate oven (375 degrees F.) for 8 to 10 minutes or until lightly browned.

 

Transfer cookies to wire racks to cool completely.  In the top of a double boiler, melt chocolate over very hot, not simmering or boiling, water.  Spread edges of cooled cookies with melted chocolate, or dip one-third of each cookie in melted chocolate.  Carefully roll the edge- chocolate-coated cookie in remaining nuts, or sprinkle nuts over chocolate each chocolate-coated cookie.  Allow chocolate on cookies to become firm before storing them in an airtight container. 

 

Note: May reduce butter or margarine to 1/3 cup; add 1/3 cup Smucker's Shortening & Oil Baking

 Replacement.  May need to add ¼ cup additional flour if dough is too soft.

 

Note: In a hurry....no time to bake.  Use 2 to 3 (18-ounce) packages refrigerated sugar cookie dough or reduced-fat sugar cookie dough.  Cut each dough roll into thin slices, each slice about1/8-inch thick.  Bake according to package directions.  Allow cookies to cool completely and  then dip in melted chocolate and sprinkle with nuts as previously directed in the above recipe.

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