1/3 Cup Confectioners' Sugar
1 Cup Ground Pistachios*
1 Teaspoon Vanilla Extract
1/2 Cup Grated Semi-Sweet Chocolate
2 Cups All-Purpose Flour
Confectioners' Sugar and Grated Chocolate for dusting
* I split the recipe in two after mixing the butter and confectioners' sugar. I did one half batch of pistachios and the other pecan. You would need only a 1/2 cup of each if you do this.
Preheat oven to 350. Line a baking sheet with parchment paper.
Beat butter and confectioners' sugar until creamy. Add nuts and vanilla, beating until combined. Add chocolate and beat just until combined. Stir in flour until smooth and evenly mixed.
Roll dough into 1-inch round balls and place on baking sheets. Cook for 10-12 minutes or until lightly brown. Allow to cool on sheets for at least 2 minutes. Dust with confectioners' sugar and chocolate. Remove from sheets and place on wire racks.
Makes aproximately 4 dozen cookies.
I really enjoyed the pecan version of this cookie, but I wasn't such a big fan of the pistachios. Really any nut could be used. I would also recomend Honey Roasted nuts to give the cookie a sweeter taste.
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