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Chocolate Pistachio Heart Cookies

Vary the shape of these chocolate-dipped cookies depending on the season.

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  • Yields: About 48 cookies
  • Prep: 45 mins
  • Bake: 9 mins

Chocolate Pistachio Heart Cookies

Ingredients

Directions

  1. In a medium saucepan combine the butter and brown sugar. Heat and stir over low heat until butter is melted. Remove saucepan from heat; stir in vanilla. Cool mixture 15 minutes. Stir in beaten egg, flour, and cocoa powder until combined. Stir in the 3/4 cup pistachio nuts. Divide dough in half. Cover and chill about 30 minutes or until dough is easy to handle.
  2. On a lightly floured surface, roll half of dough at a time to 1/4-inch thickness. Using a 2-inch heart-shape cookie cutter, cut out cookies. Place cookies 1 inch apart on an ungreased cookie sheet.
  3. Bake in a 350 degree F oven about 9 minutes or until edges are firm. Transfer cookies to a wire rack; cool.
  4. In a small heavy saucepan heat and stir chocolate pieces and shortening over low heat until melted. Remove from heat. Dip half of each cookie into chocolate mixture; roll edges of cookie in ground pistachio nuts. Makes about 48 cookies.

Nutrition Facts (Chocolate Pistachio Heart Cookies)

    Per serving:
  • 105 kcal cal.,
  • 7 g fat
  • (4 g sat. fat,
  • 16 mg chol.,
  • 44 mg sodium,
  • 9 g carb.,
  • 1 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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