Chocolate-Dipped Spritz Washboards With Pistachios
Serves: 3
Estell Schumm
1 January 1970
Based on User reviews:
30
Spice
51
Sweetness
55
Sourness
44
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
Make Cookies: Heat oven to 350°F with rack in middle
2
Make Buttery Sugar Cookie dough as directed, with the following exceptions: Eliminate the egg
3
Substitute 1 cup confectioners' sugar for the granulated sugar and substitute 3/4 teaspoon almond extract for the 1 teaspoon vanilla extract
4
Pack the cylinder of the press with some of the dough
5
Proceed according to the cookie press instructions
6
Pipe the dough in 3-inch-long strips onto a large ungreased baking sheet, spacing them 1 inch apart
7
Use a paring knife to cut the dough free from the cookie press
8
Freeze or chill the cookies on the baking sheet until firm
9
Bake until edges are pale golden, 7 to 10 minutes
10
Cool on sheets 2 minutes, then transfer cookies with a metal spatula to racks to cool
11
Continue to pipe, chill, and bake more spritz washboards in batches with remaining dough (pipe and chill on second sheet while first sheet is baking; cool baking sheets between batches and use fresh parchment paper)
12
Heat oven to 350°F with rack in middle
13
Make Buttery Sugar Cookie dough as directed, with the following exceptions: Eliminate the egg
14
Substitute 1 cup confectioners' sugar for the granulated sugar and substitute 3/4 teaspoon almond extract for the 1 teaspoon vanilla extract
15
Pack the cylinder of the press with some of the dough
16
Proceed according to the cookie press instructions
17
Pipe the dough in 3-inch-long strips onto a large ungreased baking sheet, spacing them 1 inch apart
18
Use a paring knife to cut the dough free from the cookie press
19
Freeze or chill the cookies on the baking sheet until firm
20
Bake until edges are pale golden, 7 to 10 minutes
21
Cool on sheets 2 minutes, then transfer cookies with a metal spatula to racks to cool
22
Continue to pipe, chill, and bake more spritz washboards in batches with remaining dough (pipe and chill on second sheet while first sheet is baking; cool baking sheets between batches and use fresh parchment paper)
23
Decorate Cookies: Melt chocolate (see Cooks' Notes) in a deep metal bowl set over a pan of barely simmering water, stirring occasionally until smooth
24
Remove bowl from the pan
25
Use a folded towel to tilt the bowl slightly, so that the melted chocolate is deep enough for dipping the cookies
26
Put pistachios in a shallow bowl
27
Set cooling racks on baking sheets
28
Dip cookies, one at a time, in chocolate so that it coats about half the cookie on the diagonal, then scrape off the excess chocolate from the bottom of the cookie against the rim of the bowl
29
Sprinkle the chocolate with some pistachios and arrange the cookies on the racks
30
Let cookies stand at room temperature until the chocolate has set, about 1 hour
31
Melt chocolate (see Cooks' Notes) in a deep metal bowl set over a pan of barely simmering water, stirring occasionally until smooth
32
Remove bowl from the pan
33
Use a folded towel to tilt the bowl slightly, so that the melted chocolate is deep enough for dipping the cookies
34
Put pistachios in a shallow bowl
35
Set cooling racks on baking sheets
36
Dip cookies, one at a time, in chocolate so that it coats about half the cookie on the diagonal, then scrape off the excess chocolate from the bottom of the cookie against the rim of the bowl
37
Sprinkle the chocolate with some pistachios and arrange the cookies on the racks
38
Let cookies stand at room temperature until the chocolate has set, about 1 hour