One more cookie
Pistachio cookies with dark chocolate: We're happy Antelo shared the family recipe with us. You'll enjoy the rich taste of pistachios, the sweet/salty balance and the indulgent dip in dark chocolate.
The Good Eating section's annual Holiday Cookie Contest produced the usual three winning recipes plus two honorable mentions. ("Sweets of the season," Nov. 28; if you missed it, go to chicagotribune.com/food.) But among the other five finalist cookies that made it to our tasting, one stood out to me.
And over the course of the following two weeks, as the Tribune test kitchen tested the winning recipes and we prepared the story and photos for publication, I kept coming back to that cookie, indulging in one or two as a snack nearly every day. It became clear that though it didn't rank among the top half, it's a special cookie and ought to be enjoyed widely.
So here's the recipe, pistachio cookies with dark chocolate shell from Liza Antelo, of Chicago. (You might call it an Editor's Pick.) In her essay accompanying her recipe entry, Antelo wrote about how her English mother, who she described as "an incredible hostess and cook," made this cookie long ago and served it over tea as the family sat around the Christmas tree in the afternoon.
I'm happy Antelo shared the family recipe with us. You'll enjoy the rich taste of pistachios, the sweet/salty balance and the indulgent dip in dark chocolate.
Cookie-making tips online
If you are setting out on your holiday baking or in the midst of the annual project, you might welcome some cookie-making tips from the Tribune's test kitchen. Recipe tester and food stylist Lisa Schumacher shares her tips in a video at chicagotribune.com/cookierolling
Pistachio cookies with dark chocolate shell
Prep: 30 minutes
Cook: 46 minutes
Makes: about 24 cookies
Note: From Liza Antelo, of Chicago.
2 cups shelled pistachios, about 12 ounces
2 sticks (1/2 pound) unsalted butter, softened to room temperature
1/3 cup confectioners' sugar
1/2 teaspoon salt
2 cups sifted flour
1 teaspoon vanilla