CHOCOLATE-TIPPED COOKIE SLICES WITH PISTACHIO NUTS
about 6½ dozen cookies
- 2 cups sifted flour (see
- 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
- 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
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.