Yield: 10 Dozen Cookies
Photo: Pistachio Harlequin Cookies
Recipe Courtesy of: Love’n Bake®
|1/2||cup granulated sugar|
|1||cup Love’n Bake® Pistachio Nut Paste|
|3||sticks (12 ounces) unsalted butter, softened|
|1||teaspoon almond extract|
|1 1/2||Tablespoons milk|
|8||ounces bittersweet chocolate|
|2||Tablespoons vegetable shortening|
How to Prepare
- Cream the sugar Love’n Bake® Pistachio Nut Paste, butter and salt. Beat in the almond extract, eggs and milk until fluffy. Add the flour and beat until well mixed.
- Using a cookie press or a pastry bag fitted with a fluted tip, pipe 2½-inch long finger cookies onto a greased baking sheet.
- Bake in a preheated 375ºF oven for 10 to 12 minutes until lightly browned.
- In a double boiler set over simmering water, melt the chocolate and shortening. Dip half of each cookie into the melted chocolate and cool to set on parchment paper.
Baking Tips: For best results when measuring this quantity of flour, sift the flour before measuring. Spoon the flour into the measuring cup then level off the cup with a table knife. This should help prevent you for adding too much flour.
Because there is no stabilizer in our Pistachio Paste, some oil may float to the surface of the can. Simply stir the oil back into the paste using a table knife. It should be uniformly smooth and creamy after 6 or 7 stirs.