Toasted Pistachio Crisps
about 2 dozen cookies
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup C&H® Confectioners Sugar
- 1 1/4 cups all-purpose flour
- 2/3 cup pistachios, chopped and toasted
- 3 ounces (3 squares) bittersweet, semisweet or white chocolate, chopped
- 2 teaspoons vegetable shortening or neutral-flavored vegetable oil
Place butter and confectioners' sugar in medium bowl. Beat with electric mixer on low speed until smooth and blended, about 1 minute. Add flour and pistachios; beat on medium-low speed until just blended, about 1 minute.
Shape dough into a 7-inch round or a square log. Wrap in plastic wrap and refrigerate until firm, about 2 hours, or for up to 2 days. For faster chilling, place dough into freezer until firm, about 30 minutes.
Preheat oven to 350°F. Line 2 cookie sheets with nonstick liners.
Cut log into 1/4-inch slices; arrange on prepared cookie sheets about 1 1/2 inches apart.
Bake until edges are golden brown, 13 to 15 minutes. Let cookies sit for 5 minutes, then transfer to rack to cool completely.
Serve immediately or cover and store at room temperature for up to 3 days.
In place of the chopped pistachios, substitute with one of the following: sliced almonds, 3/4 cup, toasted or chopped pecans, 2/3 cup, toasted.
Place chopped chocolate and vegetable shortening in a small heatproof bowl; cook in microwave or over simmering water until chocolate is melted. Whisk until smooth and blended.
Dip or drizzle cookies, tarts or fruit with chocolate; set aside until the chocolate is set. For faster setting, refrigerate for about 15 minutes.
Leftover chocolate can be covered and refrigerated for up to 5 days before reheating and using.
Makes about 1/4 cup of chocolate drizzle.
Featured by Abigail Johnson Dodge, Desserts 4 Today.