From the kitchen of Stephanie Knewasser. A buttery
pistachio cookie is topped with a chunk of maraschino
cherry, baked, then drizzled with chocolate.
In a mixer:
1 1/2 c butter (3 sticks), softened
1 c sugar
Beat 3 minutes.
Add:
1 egg
1 1/2 tsp almond extract
10 drops green food coloring
Beat until light & fluffy.
Gradually add:
4 c flour
Mix until completely incorporated.
Add:
1/2 c ground pistachios
Roll a ball of dough between 2 sheets of plastic
wrap. No need to refrigerate dough or use flour for
rolling. Use a cookie cutter to cut cookies.
Put on an ungreased cookie sheet.
Top each cookie with a chunk of a maraschino
cherry. For tiny cookies, as small as 1/8, for large
cookies, 1/2 a cherry. Adjust to suit your taste.
Bake @ 375, 10-12 minutes or until edges begin to
turn golden.
Cool cookies.
Melt chocolate. I like candy making chocolate.
Drizzle over cookies.
These tiny cookies were topped with 1/8 cherry & just a touch of chocolate. Adjust to suit your taste.
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The dough is wonderful to work with. Very manageable. No need to flour surface. I always roll dough between 2 sheets of plastic wrap .
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Here they are cooling on a wire rack before the chocolate drizzle.
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* The top picture was taken in natural light & reflects the true colors.
"Smiling people appear more confident, are more likely to be promoted, and more likely to be approached."
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