| Recipe info |
Category:
Chocolate
Rating:
2.00
Contributor:
n/a
|
|
|
|
CHOCOLATE-PISTACHIO SANDWICH COOKIES
1 cup butter or margarine, soft
1 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 egg
1 1/2 teaspoons vanilla
2 cup all-purpose flour
2/3 cup ground pistachios, almonds, or pecans
Filling
3 tablespoons butter or margarine, soft
1/4 cup unsweetened cocoa powder
2 cup sifted powdered sugar
2 tablespoons milk
3/4 teaspoon vanilla
Milk
In large mixing bowl beat butter/margarine w/ an electric mixer on med-high speed 30 seconds. Add
granulated sugar, brown sugar, cocoa powder, baking powder, nutmeg; beat till combined. Beat in egg &
vanilla. Beat in as much of flour as you can w/ mixer. Stir in any remaining flour w/ wooden spoon.
Divide dough in half. Cover & chill 30 minutes, or till dough can be shaped into rolls. Shape dough into
two 8-in. rolls. Roll in ground pistachios, almonds, or pecans to coat. Wrap in waxed paper or plastic
wrap. Chill dough 2 hrs, or till firm. Filling: in a bowl beat butter or margarine till fluffy. Beat in cocoa
powder. Gradually add 1 cup of powdered sugar, beating well. Slowly beat in milk & vanilla. Gradually
beat in remaining powdered sugar. Beat in additional milk, if needed, to make mixture of spreading
consistency. Cut dough into 1/4-in.-thick slices. Place 2 in. apart on ungreased cookie sheets. Bake in
preheated 375° oven 8-10 minutes, or till edges are firm. Remove & cool on rack. Spread 1-2 teaspoons
filling over bottoms of half the cookies; top w/ remaining cookies, bottom sides down. Makes about 32. |
|
|
|
|
