Food recipes
Pistachio Chocolate Crescent Cookies
Pistachio Chocolate Crescent Cookies Ingredients: wheat flour, white, all-purpose, unenriched nuts, pistachio nuts, raw sugars, powdered salt, table butter, without salt mini semi-sweet chocolate baking chips, spartan...
Pistachio Chocolate Crescent Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
nuts, pistachio nuts, raw
sugars, powdered
salt, table
butter, without salt
mini semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
Directions:
Line cookie sheets with parchment.
Combine flour, 1 1/2 c pistachios, powered sugar and salt in a bowl; mix well.
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.
Preheat oven to 300.
Bake cookies 10 minutes or until firm and lightly browned.
Cool 1 minute then remove from pan to cool completely.
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.
Ingredients:
wheat flour, white, all-purpose, unenriched
nuts, pistachio nuts, raw
sugars, powdered
salt, table
butter, without salt
mini semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
Directions:
Line cookie sheets with parchment.
Combine flour, 1 1/2 c pistachios, powered sugar and salt in a bowl; mix well.
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.
Preheat oven to 300.
Bake cookies 10 minutes or until firm and lightly browned.
Cool 1 minute then remove from pan to cool completely.
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.