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1 cup unsalted butter (room temperature)
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup finely chopped
Heart of the Desert
Pistachios
1/2 cup confectioner's sugar
2 1/4 cups all purpose flour
1 teaspoon corn oil
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Heat oven to 350° F. In a large bowl with an electric
mixer, beat butter, sugar, and vanilla until pale and fluffy.
Beat in flour just until blended. Roll 1/4 cupfuls dough into
15-inch long ropes, then cut each into 6 pieces. Put on
ungreased cookie sheets about 2 inches apart. Bake 10 minutes,
or until cookies feel firm and just begin to brown. Remove
cookie sheet to a wire rack to cool. While cookies bake, put
chocolate chips and oil in a small glass bowl. Put bowl over hot
water and stir until chocolate is melted. Or heat in microwave
about 2 minutes, stirring every 10 seconds, until chocolate is smooth
and shiny. Put chopped pistachios in a small bowl or on waxed
paper. To decorate: dip one end of each stick into melted
chocolate, then into pistachios. Put on waxed paper until
chocolate sets. Makes about 60 sticks. |
