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1. In a food processor or with an electric mixer, cream together the
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butter and sugar. Add egg yolk and vanilla and mix till smooth. Add
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flour and baking powder, stirring baking powder in slightly to
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distribute it, and pulse or beat until flour is incorporated. Stir
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nuts in by hand. Turn out onto 2 sheets of plastic wrap and form two
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6" logs. Wrap well and refrigerate for at least 2 hours or up to 3
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days. Dough can be frozen for one month. 2. Preheat oven to 350~F.
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Using a sharp knife, cut chilled dough into rounds 1/4" thick.
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Arrange 1-inch apart on ungreased cookie sheets, reshaping into
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rounds if needed. Bake 10-12 minutes, until edges are lightly browned
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and cookies are pale golden. Cool on a rack. 3. To make glaze, melt
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chocolate with oil. Dip with one half of each cookie. Roll glazed
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edges in chopped pistachios. Let stand for 2 hours or until glaze has
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set. Store covered for 2 days at room temperature or freeze for 2
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weeks.
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