Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This delectable cutout cookie recipe dips the cookies in a chocolate mixture and the edges are garnished with ground pistachios.

Source: Better Homes and Gardens


Recipe Summary test

45 mins
30 mins
9 mins
1 hr 24 mins
About 48 cookies


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, combine butter and brown sugar; heat and stir over low heat until butter is melted. Remove saucepan from heat; stir in vanilla. Cool mixture for 15 minutes. Stir in egg, flour, and cocoa powder until mixture is 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.

  • Preheat oven to 350 degrees F. On a lightly floured surface, roll dough, half at a time, to a 1/4-inch thickness. Using a tree-shape cookie cutter, cut out cookies. Place cookies 1 inch apart on an ungreased cookie sheet.

  • Bake in preheated oven about 9 minutes or until edges are firm. Transfer to a wire rack; cool.

  • In a heavy small saucepan, combine chocolate pieces and shortening; heat and stir over low heat until chocolate melts. Remove from heat. Dip one-third of each cookie into chocolate mixture; roll edges of cookie in ground pistachio nuts. Makes about 48 cookies.


Layer cookies between waxed paper in an airtight container; cover. Store in refrigerator for up to 3 days.

Nutrition Facts

105 calories; fat 7g; cholesterol 15mg; saturated fat 3g; carbohydrates 9g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 3g; protein 2g; vitamin a 41.2RE; vitamin a 145.8IU; thiamin 0.1mg; niacin equivalents 0.4mg; folate 4mcg; sodium 44mg; potassium 55mg; calcium 10.1mg; iron 0.5mg.