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2/3 cup packed brown sugar
1 cup butter
1 teaspoon vanilla extract
1 large egg beaten
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 vegetable shortening
1/2 cup ground pistachio nuts
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.
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. Bake in a 350°F (175°C) oven about 9 minutes or until edges are firm. Transfer
cookies to a wire rack; cool.
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.
1 cup butter
1 teaspoon vanilla extract
1 large egg beaten
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 vegetable shortening
1/2 cup ground pistachio nuts
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.
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. Bake in a 350°F (175°C) oven about 9 minutes or until edges are firm. Transfer
cookies to a wire rack; cool.
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.
