Sweet of the Week: 2.21.13 Pistachio Chocolate Dipped Spritz Cookies



  • 2 1/2 cups bleached or unbleached all-purpose flour; spoon into dry measuring cup and level to top
  • 1/2 teaspoon salt
  • 1 cup butter; can be cold from refrigerator
  • 2/3 cup granulated or vanilla scented sugar 
  • 3 large egg yolks; can be cold from refrigerator 
  • 2 teaspoons vanilla extract or 1 teaspoon vanilla extract with 1/4 teaspoon almond extract
  • 1/2 cup chopped pistachios
  • 8 oz. melted chocolate

step 1

Preheat oven to 350ºF.

step 2

In bowl, combine flour and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add  flour mixture to butter  mixture; beat until combined. Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.

step 3

Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.

step 4

Double boil chocolate chips until smooth and melty. Tip pot to one side and dip cookies in diagonally

step 5

Place cookie in chopped pistachios

step 6

Set them on a parchment paper covered rack to harden in the refrigerator

step 7

Enjoy your hard work (:



You can find pistachios at http://www.bittermancandy.com/Pistachios_1lb_At_Bittermancandy_com_p/100450-1.htm

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