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SALT & PREPPY

Charlotte Park

Cookies

Pistachio Fudge Thumbprints

Pistachio Fudge Thumbprints
2016-05-12 19:18:30
Yields 24
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 1/2 cup butter, softened
  2. 2/3 cup sugar
  3. 1 egg
  4. 2 tablespoons milk
  5. 1 teaspoon vanilla extract
  6. 1 cup flour
  7. 1/3 cup cocoa powder
  8. 1/4 teaspoon salt
  9. 1 cup pistachios
  10. 3 tablespoons heavy cream
  11. 1/2 cup semi-sweet chocolate chips
Instructions
  1. In a large mixing bowl, beat the butter and sugar together until fluffy, 3 minutes. Add in egg yolk (save remaining white in a small bowl), milk and vanilla extract. In a small bowl, mix together the flour, cocoa powder and salt. Add dry ingredients to the butter, 1/2 at a time. Chill the dough for 1 hour or until easy to handle. Preheat the oven to 350 degrees and spray two baking sheets with pam. Add shelled pistachios to a food processor and pulse until finely ground. Whisk the egg white in a small bowl until frothy. Shape the dough into 1-inch balls and roll each in the egg white and then the crushed pistachios. Arrange the balls 1-inch apart on the baking sheets. Using your thumb, press into each cookie. Bake for 5 minutes, take out and press your thumb into the center of each again and continue baking for another 5 minutes or until a toothpick inserted in the side comes out clean. While the cookies are baking, bowl a pot of water and place the heavy cream and chocolate chips in a bowl on top, acting as a double broiler. Melt until the chocolate is smooth. Once the cookies are cooled, add a dollop of the chocolate fudge into the center of each. Allow cookies to cool and set before eating.
Adapted from How Sweet Eats
Adapted from How Sweet Eats
SALT & PREPPY https://www.saltandpreppy.com/

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