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.
1 1/2 tsp almond extract
10 drops green food coloring
Beat until light & fluffy.
4 c flour
Mix until completely incorporated.
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
Melt chocolate. I like candy making chocolate.
Drizzle over cookies.
topped with 1/8
cherry & just a
Adjust to suit
|The dough is
wonderful to work
need to flour
surface. I always
between 2 sheets
of plastic wrap .
|Here they are
cooling on a wire
rack before the
* The top picture was taken in natural light &
reflects the true colors.
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