Pistachio Butter Cookies with Chocolate Tres Leches Drizzle.
Ingredients
- 1 cup roasted, shelled pistachios
- 2 sticks unsalted butter, melted
- 2 teaspoons vanilla
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 2- 2 1/4 cups all-purpose flour
- 4 ounces semi-sweet or dark chocolate, chopped
- 1/2 cup sweetened condensed milk
- 2 tablespoons canned full-fat coconut milk
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Instructions
- 1. Add the pistachios to the bowl of a food processor or blender and pulse until finely chopped and almost flour like in texture.
- 2. In a large mixing bowl, combine the pistachios, butter, vanilla, sugar, salt, and flour and mix until combined. If the dough is crumbly, add 1 tablespoon water at a time until the dough is moist and holds together.
- 3. Place the dough on a large piece of wax paper or plastic wrap. Using your hands, shape it into a log about 12 inches long and about 2 inches in diameter. Wrap the dough up in the wax paper and place it in the fridge for 30 minutes or up to overnight.
- 4. Preheat oven to 350 degrees F. Using a really sharp knife, cut the log into 1/3 inch slices. Arrange the slices 1 inch apart on a baking sheet. Bake the cookies for 10-14 minutes, the edges will be golden brown. Let cool 10 minutes on the baking sheet.
- Using a really sharp knife, cut the log into 1/3 inch slices. Arrange the slices 1 inch apart on a baking sheet. Bake the cookies for 10-14 minutes, the edges will be golden brown. Let cool 10 minutes on the baking sheet.
- 5. Drizzle the melted chocolate over each cookie and place the tray of cookies in the freezer for 10 minutes to harden.
- 6 Meanwhile, whisk together the sweet milk and coconut milk in a small bowl. Remove the cookies from the freeze and drizzle with the tres leches mixture. Enjoy!
Source
Original recipe: View Original