 Chocolate Pistachio Cookies
Makes about 3-1/2 dozen cookies
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Ingredients
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2
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cups shelled pistachio or macadamia nuts, finely chopped, divided
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1-3/4
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cups all-purpose flour
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1/4
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cup unsweetened cocoa powder
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3/4
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teaspoon baking soda
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1/2
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teaspoon salt
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3/4
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cup plus 1 tablespoon I CAN'T BELIEVE IT'S NOT BUTTER!® Spread, divided
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1
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cup granulated sugar
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3/4
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cup firmly packed brown sugar
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2
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eggs
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3
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squares (1 ounce each) unsweetened chocolate, melted
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1/2
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teaspoon vanilla extract
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1/8
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teaspoon almond extract
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1-1/2
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squares (1 ounce each) unsweetened chocolate
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2
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tablespoons confectioners' sugar
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Preheat oven to 375°F. Lightly spray baking sheets with I Can't Believe It's Not Butter!® Spray; set aside. Reserve 3 tablespoons pistachios for garnish.
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In medium bowl, combine flour, cocoa powder, baking soda and salt; set aside.
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In large bowl with electric mixer, beat 3/4 cup I Can't Believe It's Not Butter!® Spread, granulated sugar and brown sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating 30 seconds after each addition. Beat in melted chocolate and extracts. Beat in flour mixture just until blended. Stir in pistachios.
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On prepared baking sheets, drop dough by rounded tablespoonfuls 1 inch apart. Bake one sheet at a time 8 minutes or until tops are puffed and dry but still soft when touched. Do not overbake. On wire rack, cool 5 minutes; remove from sheets and cool completely.
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For icing, in microwave-safe bowl, melt 1-1/2 squares chocolate with remaining 1 tablespoon I Can't Believe It's Not Butter! Spread at HIGH (Full Power) 1 minute or until chocolate is melted; stir until smooth. Stir in confectioners' sugar. Lightly spread 1/4 teaspoon icing on each cookie, then sprinkle with reserved pistachios. Let stand 20 minutes before serving.
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© Unilever
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Printed
from fbnr.com
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