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© Meredith Corporation. All rights reserved. Used with permission.
(About 48 cookies)
In a medium saucepan, combine butter and brown sugar. Heat and stir over low heat until butter is melted. Remove saucepan from heat; stir in vanilla. Cool the mixture for 15 minutes. Stir in egg, flour and cocoa until combined. Stir in the 3/4 cup chopped pistachios. Divide the dough in half. Cover and chill for about 30 minutes or until easy to handle.
Preheat oven to 350°F. On a lightly floured surface, roll half of the dough at a time to 1/4-inch thickness. Using a 2-inch heart-shaped cookie cutter, cut out cookies. Place the cookies 1 inch apart on an ungreased baking sheet. Bake for about 9 minutes or until edges are firm. Transfer to a wire rack; cool.
In a small heavy saucepan, heat and stir chocolate chips and shortening over low heat until melted. Remove from heat. Dip half of each cookie into the chocolate mixture; roll the edges of the cookie in ground pistachio nuts.