Triple-Nut Chocolate Clover Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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My grandma Wilson always gave us a variety of nuts each Christmas. We would make many different candies and cookies using them. I have fond memories of my family sitting around the television watching Frosty The Snowman as we cracked nuts and ate them right from the shells. Brazil nuts were always my favorite. Grandma is no longer with us, but I inherited her nut bowl and nutcrackers, and my family will carry on the tradition.-Kathleen Phillips Ingredients:
1 cup butter or margarine, softened |
1/2 cup sugar |
1/2 cup firmly packed light brown sugar |
1 large egg |
1 1/2 teaspoons vanilla extract |
2 1/4 cups all-purpose flour |
1 1/4 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup finely chopped pistachios |
1/3 cup finely chopped brazil nuts |
1/3 cup finely chopped walnuts |
1 (1-ounce) semisweet chocolate square, grated |
10 (1-ounce) semisweet chocolate squares, chopped |
1/2 cup finely chopped pistachios |
1/2 cup finely chopped brazil nuts |
1/2 cup finely chopped walnuts |
Directions:
1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg and vanilla; beat well. Stir together flour, baking powder, and salt; add to creamed mixture, and beat well. Divide dough into 3 equal portions. Stir 1/2 cup pistachios into 1 portion, 1/3 cup Brazil nuts into another portion, and 1/3 cup walnuts and grated chocolate into third portion. Cover and chill 1 hour.
2. Divide each portion in half. Keep 1 portion of each dough out to work with, and chill remaining halves. Shape each portion of dough into a 13 x 3/4 log. Place 2 logs, side by side, on a wax paper-lined baking sheet, gently pressing together; place remaining log on top, gently pressing down. Wrap in wax paper. Chill at least 8 hours or freeze until firm. Repeat procedure with remaining dough.
3. Unwrap dough logs, and slice into 1/4 thick slices; place on greased baking sheets. Bake at 350° for 10 minutes or until lightly browned. Remove to wire racks to cool.
4. Place chopped chocolate squares in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Leave chocolate over hot water while assembling cookies.
5. Meanwhile, stir together 1/2 cup pistachios, 1/2 cup Brazil nuts, and 1/2 cup walnuts in a shallow dish. Brush bottoms of cookies with a pastry brush dipped in melted chocolate; sprinkle with nut mixture. Place cookies, nut side up, on wax paper. Let stand 4 to 6 hours or until chocolate is firm.
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