Covered Bridge House’s Chocolate Pistachio Cookies
Yield: Makes 4 dozen cookies
- 4-1/2 cups flour
- 1/2 teaspoon salt
- 1 pound unsalted butter, cut into 1-ounce pieces
- 3 large egg yolks
- 3 tablespoons water
- 1-1/2 cups sour cream
- 3 tablespoons granulated sugar
InstructionsTo make the cookie dough, sift 4 cups of flour and salt into the bowl of an electric mixer. Add the butter and beat on low for 2 minutes until blended. In a small bowl, whisk together the sour cream and 2 egg yolks, then add this to the flour mixture and beat on medium for 1 minute. Use a spatula to finish mixing the dough until thoroughly combined if necessary. On a dry cutting board, divide the dough into four equal portions, wrap each one in plastic wrap and refrigerate for 1 hour.
- 3/4 cup shelled pistachios
- 1 cup granulated sugar
- 8 ounces semi-sweet chocolate, chopped into 1/4-inch pieces
- 1/2 teaspoon ground cinnamon
InstructionsTo make the filling, preheat the oven to 350 degrees. Toast the pistachios on a baking sheet for 10 minutes. Cool them to room temperature. Place the chocolate, sugar, pistachios and cinnamon in the bowl of a food processor and pulse until finely chopped, about 15 seconds. Set aside.
To assemble cookies, remove 1 piece of dough from the refrigerator. Place the dough on a clean, dry, well-floured work surface. Roll the dough into a rectangle 12 inches long and 8 inches wide. Trim the edges to form an even rectangle. Sprinkle 1/4 of the filling mixture (about 3/4 cup) over the entire surface of the dough.
Using a pizza cutter, make 5 cuts across the width of the dough at 2-inch intervals, then diagonally cut each strip in half lengthwise from corner to corner. Roll each triangle from the base to the point and place on a cookie sheet. In a small bowl, whisk together the remaining egg yolk and water. Lightly brush each cookie with a pastry brush and then sprinkle on sugar. Bake for 24 minutes in the 350-degree oven.