Bright green pistachios and spice give this buttery chocolate cookie plenty of personality. It's like shortbread, perfect for pairing with a cup of coffee.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
chill:
1 hr
bake:
10 mins
cool:
2 mins
total:
1 hr 37 mins
Servings:
24
Yield:
about 24, 2 1/2-inch cookie hearts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, beat butter with an electric mixer on medium to high speed about 30 seconds. Add about half of the flour, the brown sugar, cocoa powder, chili powder and cinnamon. Beat until combined. Stir in the remaining flour. Stir in the 3/4 cup chocolate pieces. Wrap and chill dough for 1 to 2 hours until easy to handle.

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  • On a lightly floured surface roll dough 1/4-inch thick. Cut cookies with a 2 1/2-inch cutter (such as a circle, leaf or heart). Reroll as necessary. Place 2 inches apart on ungreased cookie sheets.

  • Bake in a 325°F oven for 10 to 12 minutes or until edges are set and tops appear dry. Let stand on cookie sheets 2 minutes before transferring to wire racks to cool completely.

  • In a small saucepan, melt the 1/2 cup chocolate pieces and shortening over low heat, stirring occasionally. (Or in a small microwave-safe bowl, microwave chocolate and shortening, on 50 percent power, for 1 to 2 minutes until smooth and melted, stirring every 30 seconds.)

  • On the counter, set wire rack over a large sheet of parchment or waxed paper. Dip edges or one half of each cookie in melted chocolate (or drizzle chocolate over cookie). Let excess chocolate drip off; roll edges in pistachios or sprinkle pistachios over chocolate. Leave cookies on wire racks until chocolate sets.

Nutrition Facts

148 calories; fat 9g; cholesterol 15mg; saturated fat 5g; carbohydrates 16g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 8g; protein 2g; vitamin a 194.4IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 16.1mcg; sodium 53mg; potassium 80mg; calcium 10.1mg; iron 0.7mg.
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