A melt-in-your-mouth butter cookie is hard to resist. They are even harder to resist when you incorporate other delicious ingredients into the cookie dough, such as chopped up nuts and chocolate. A good example, of course, is this batch of Pistachio and Dark Chocolate Butter Cookies. These are easy to make slice-and-bake-cookies that are studded with crisp pistachios and rich dark chocolate.
Pistachio Dark Chocolate Slice and Bake Cookies
1 cup butter, room temperature
2/3 cup brown sugar
1 tsp vanilla extract
2 cups all purpose flour
1/2 tsp salt
2/3 cup toasted pistachios, chopped
1/3 cup finely chopped dark chocolate
approx 1/4 cup sugar, for finishing
In a large bowl, cream together butter and brown sugar. Mix in vanilla extract, flour and salt, mixing just until no streaks of flour remain. Stir in pistachios and dark chocolate to evenly distribute. Dough will be fairly dry.
Place dough on a sheet of wax or parchment paper. Using your hands, shape the dough into a log no more than 2 inches in diameter. Wrap in plastic wrap and chill in the fridge for about 2 hours, or in the freezer until you’re ready to use it (it will last for several weeks).
Preheat oven to 350F.
Sprinkle approximately 1/4 cup sugar on a plate or cutting board and roll the sides of the dough logs in the sugar before slicing.
Slice dough into slices that are no more than 1/4-inch thick, allowing the dough to soften slightly before slicing if you are using frozen dough. Arrange on a parchment-lined baking sheet. Cookies will not spread very much, so you don’t need to leave too much room between them.
Bake for 12-15 minutes, until cookies are lightly browned around the edges.
Cool on sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
Makes about 3 dozen.
Recipe from bakingbites.com
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