Pistachio Chocolate Crescent Cookies |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 45 |
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A shaped pistachio cookie dipped in chocolate. Taken from the Holiday Cookies book. Ingredients:
2 cups flour |
2 cups finely chopped salted pistachios |
3/4 cup powdered sugar |
1/4 teaspoon salt |
1 1/4 cups butter, softened |
1/2 cup mini chocolate chip |
2/3 cup semi-sweet chocolate chips |
Directions:
1. Line cookie sheets with parchment. Combine flour, 1 1/2 c pistachios, powered sugar and salt in a bowl; mix well.
2. Beat 1 c butter in a large bowl with an electric mixer until fluffy. Add flour mixture; beat until light dough forms. Beat in mini chocolate chips just until blended. Roll 1 1/2 tsp dough into 2 1/2 in ropes; bend into crescent shapes. Arrange 1 inch apart on cookie sheets. Chill 30 minutes.
3. Preheat oven to 300. Bake cookies 10 minutes or until firm and lightly browned. Cool 1 minute then remove from pan to cool completely.
4. In a deep bowl, combine semisweet chocolate chips and 1/4 c butter. Microwave on low for 1 minute. Stir and repeat until chocolate is smooth. Spread remaining pistachios on a piece of foil. Dip one end of cookie into chocolate and then roll in nuts. Let cool on a wire rack for 30 minutes or until chocolate is set.
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