Pistachio-Chocolate Dipped Cookies

This recipe won first prize in our 2017 State Fair Cookie contest! This combination of flavors is certainly blue ribbon-worthy!

INGREDIENTS

Cookie:

• 1 C. (2 Sticks) Unsalted Butter
• ⅓ C. Packed Dark Brown Sugar
• 1 tsp Vanilla Extract, Bourbon Island
  
• 1 Egg, Beaten
• 2¼ C. All Purpose Flour
• ¼ C. Organic Cocoa Powder, Dutch Processed
• 1 tsp. Blood Orange Fused Olive Oil
  
• ½ tsp. Honey, Granulated
  
• ½ tsp. Nutmeg, Ground
  
• ¾ C. Pistachios, Finely Chopped

Chocolate Dip:

• ¾ C. Semisweet Chocolate Chips
• ¼ Brick Paraffin Wax
• ¼ C. Pistachios, Ground

DIRECTIONS

Cookies:

1. In a medium saucepan, combine the butter and brown sugar. Cook and stir mixture over medium heat until the butter melts. Remove pan from heat.
2. Stir in vanilla extract and olive oil, then allow mixture to cool for 15 minutes.
3. Add the beaten egg, flour, spices, and cocoa powder to the butter-brown sugar mixture, stirring until ingredients are all incorporated. Stir in the ¾ Cup pistachio nuts. Refrigerate dough for at least 30 minutes.
4. Preheat oven to 350°F.
5. Divide cookie dough in half. Lightly flour a work surface. Use a rolling pin to roll our each half of the dough to a thickness of 1¼”. Use a floured cookie cutter to cut small, circles from the dough.
6. Place cut-out cookies on a greased cookie sheet, spaced about 1″ apart. Bake each batch for 9 minutes, or until cookies are firm. Remove baking sheet from oven, allow cookies to cool a few minutes on the cookie sheet before using a spatula to transfer cookies to cool completely on wire racks.

Chocolate Dip:

1. In a double boiler, melt semisweet chocolate chips and paraffin wax over low-to-medium heat.
2. Dip ½ of each shaped cookie into the melted chocolate, and then roll the coated edge in ground pistachios.
3. Place dipped cookies back on wire rack and allow chocolate coating to cool before serving.

Have you made this recipe? Share your experience with us in the comments below.