I'm a Bit SmittenMonday, December 23, 2013
I've been in the kitchen making all kinds of cookies this past week and I had to share my favorite of this year's bunch. I found this recipe in Land O Lakes cookie recipe collection for 2009. These Christmas Pistachio Bites are just perfect. I've used tons of walnuts and pecans in cookie recipes, but this is the first time I've used pistachios. The green color of the nut adds a bit of extra pizzazz!
The dough for these cookies is rolled into a log and refrigerated until firm. The cookies are then sliced to give the round, "coin" shape.
Here's what you need:
1 cup Land O Lakes butter (Anything with a cup of butter has to be good!)
1/2 cup firmly packed brown sugar
2 cups flour
1/4 tsp. almond extract
1/4 tsp. vanilla
1/2 cup coarsely chopped pistachios ( I found mine at Whole Foods. You want the unsalted and shelled varitey.)
Mix the butter and brown sugar and beat at a medium speed until creamy. Add the flour and extracts; mix until dough forms. Mix in the pistachios until evenly distributed.
Divide the dough in half and roll each half into a 10" log. Wrap each log into plastic food wrap and refrigerate for 3 hrs. or overnight.
Heat your oven to 350 and slice each log into 1/4" slices. Bake for 8-10 minutes or until the edges are lightly browned. Cool completely.
6 oz. almond bark
1 tsp. shortening
1/2 cup coarsely chopped pistachios
Microwave the almond bark and shortening until melted and smooth.
Dip each cookie halfway into the warm coating, shake off the excess and place on the parchment paper. Immediately decorate with pistachios.
You can't go wrong with these!
The plates are from Anthropologie. I couldn't resist! (Calligrapher Canape Plate)