“A shaped pistachio cookie dipped in chocolate. Taken from the Holiday Cookies book.”
60 cookies

Ingredients Nutrition

  • 2 cups flour
  • 2 cups finely chopped salted pistachios
  • 34 cup powdered sugar
  • 14 teaspoon salt
  • 1 14 cups butter, softened
  • 12 cup mini chocolate chip
  • 23 cup semi-sweet chocolate chips


  1. Line cookie sheets with parchment. Combine flour, 1 1/2 c pistachios, powered sugar and salt in a bowl; mix well.
  2. Beat 1 c butter in a large bowl with an electric mixer until fluffy. Add flour mixture; beat until light dough forms. Beat in mini chocolate chips just until blended. Roll 1 1/2 tsp dough into 2 1/2 in ropes; bend into crescent shapes. Arrange 1 inch apart on cookie sheets. Chill 30 minutes.
  3. Preheat oven to 300. Bake cookies 10 minutes or until firm and lightly browned. Cool 1 minute then remove from pan to cool completely.
  4. In a deep bowl, combine semisweet chocolate chips and 1/4 c butter. Microwave on low for 1 minute. Stir and repeat until chocolate is smooth. Spread remaining pistachios on a piece of foil. Dip one end of cookie into chocolate and then roll in nuts. Let cool on a wire rack for 30 minutes or until chocolate is set.

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