1/2 tsp baking powder
6 tbsp unsalted butter
1/2 cup pistachios, finely chop
2/3 cup granulated sugar chocolate glaze:
1 egg yolk
4 oz semisweet chocolate
1/2 tsp vanilla extract
2 tsp vegetable oil
1 cup all-purpose flour
1/4 cup pistachios, finely chop
1. In a food processor or with an electric mixer, cream together the
butter and sugar. Add egg yolk and vanilla and mix till smooth. Add
flour and baking powder, stirring baking powder in slightly to
distribute it, and pulse or beat until flour is incorporated. Stir
nuts in by hand. Turn out onto 2 sheets of plastic wrap and form two
6" logs. Wrap well and refrigerate for at least 2 hours or up to 3
days. Dough can be frozen for one month. 2. Preheat oven to 350~F.
Using a sharp knife, cut chilled dough into rounds 1/4" thick.
Arrange 1-inch apart on ungreased cookie sheets, reshaping into
rounds if needed. Bake 10-12 minutes, until edges are lightly browned
and cookies are pale golden. Cool on a rack. 3. To make glaze, melt
chocolate with oil. Dip with one half of each cookie. Roll glazed
edges in chopped pistachios. Let stand for 2 hours or until glaze has
set. Store covered for 2 days at room temperature or freeze for 2
weeks.
Serves: 48
Recipe Categories: Appetizer; Chocolate; Dessert; Dip; Nut
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