Buttery pistachio heart cookies dipped in dark chocolate, with a soft, tender crumb and gently nutty flavor. Finely ground pistachios give these cookies natural color and depth, while the dark chocolate adds a rich, balanced finish.
Place pistachio's in a food processor and pulse until nuts are a fine texture and no large pieces remain.
In a large bowl, mix flour, sugar, salt, baking power, salt and ground pistachios, stir to blend together. Set aside.
Cream butter and sugar together, adding in egg slowly and then vanilla extract (add almond in as well if using).
Pour liquid ingredients into flour mixture and mix until cookie dough is formed.
Form dough into a ball and cover, let rest in fridge for 20-30 minutes.
Roll out on a lightly floured surface, using cookie cutters ,cut into shapes and bake for 8-10 minutes or until edges are slightly brown.
Easy Cookie Dough Roll Out for Shapes
Place dough on sheet of wax paper and top with another sheet, slightly flatten dough using rolling pin. Place in refrigerator and let rest for 20-30 minutes.
Remove from fridge, roll dough out to an until 1/3 inch thick.
Remove top sheet of wax paper and cut into shapes using cookie cutter.
bake for 10-15 minutes, until edges start to brown.
Dark Chocolate Coating
Fill a larger saucepan and bring to a boil.
Place smaller pan with in pot of water and add chocolate,
Slowly stir, until chocolate is melted.
Working quickly dip baked cookies into chocolate, and lay on cooling rack.