Chocolate-Pistachio Swirls

Ose brought this recipe 2019. From BHG website 

Twist ropes of dough to create these tricolor treats. The green rope contains pistachios, finely chopped so the dough will slice easily.

prep:45 mins

bake:8 mins at 375°

chill:30 mins

Yield:about 4 dozen cookies

Chocolate-Pistachio Swirls

Ingredients

Ingredient Checklist

• 1 ounce bittersweet chocolate, melted
• ¼ cup finely chopped pistachios
• Green food coloring
• Sugar

Directions

• Step 1

  Divide Basic Pattern Dough into thirds. Stir melted bittersweet chocolate into one dough portion. Stir pistachios and several drops of green food coloring into another dough portion. Leave remaining dough portion plain.

• Step 2

  Divide each dough portion into fourths. On a lightly floured surface, roll each portion into a 1/2-inch-thick rope about 8 inches long. Place a chocolate, plain, and pistachio rope side by side; twist together. Repeat with remaining ropes. Cover and chill the four twisted ropes for 30 minutes.

• Step 3

  Preheat oven to 375 degrees F. Cut ropes into 1/2-inch-thick slices. Carefully roll slices into balls, blending colors as little as possible. Place balls about 2 inches apart on an ungreased cookie sheet. Using a glass dipped in sugar, flatten each ball to 1/4 inch thick.

• Step 4

  Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 4 dozen cookies.

Tips

Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Basic Pattern Dough

Ingredients

Ingredient Checklist

• ¾ cup butter, softened
• 1 cup sugar
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour

Directions

• Step 1

  Beat butter for 30 seconds. Beat in sugar, baking powder and a salt. Beat in egg and vanilla. Beat in as much of the all-purpose flour as you can

Truffle Cookies

Prep 30 minutes   Bake 7 to 9 minutes  325F oven makes 48 cookies

Ingredients:
8 ounces bittersweet chocolate, chopped
3 Tbsp butter
2 eggs
1/3 cup packed brown sugar
1/4 cup granulated sugar
1/4 cup all purpose flour
2 Tbsp unsweetened cocoa powder
1 tsp vanilla
1/2 tsp baking powder
6 ounces bittersweet chocolate, chopped
unsweetened cocoa powder or powdered sugar (optional)

 Directions:
1. in a heavy saucepan melt the 8 ounces chopped bittersweet chocolate and butter over low heat, stirring frequently.
Add eggs, brown sugar, granulated sugar, flour, the 2 tablespoons cocoa powder, the vanilla, and baking powder.
Stir until combined. Stir in the 6 ounces chopped bittersweet chocolate.

2. Drop dough by slightly rounded teaspoon 1 inch apart onto an ungreased cookie sheet

3. Bake in a 325F oven for 7 to 9 minutes or until edges are firm and surfaces are dull.
Do not overbake.
Transfer cookies to a wire rack; cool.
if desired, sift cocoa powder or powdered sugar over the tops before serving.
Makes 48 cookies


Nutrition facts per cookie: 63 cal 4g total fat (2 g sat fat) 11 mg chol. 15 mg sodium, 8 g carbo. 1 g fiber 1 g protein.

Chocolate Mint Cookies

  from http://www.bonappetit.com/recipe/chocolate-mint-cookies

350°F 15min.       YIELD: 3-1/2 Dozen               REFRIGERATE

1-1/2 cups all-purpose flour

¾ cup unsweetened cocoa powder (preferably Dutch-process)

1/4 tsp. salt

3/4 cup unsalted (1-1/2 sticks) room temperature

3/4 teaspoon peppermint extract

1/2 teaspoon vanilla extract

1 cup sugar

1 large egg

6 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped

·    Whisk flour, cocoa powder, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Beat in peppermint extract and vanilla extract. Beat in sugar in 3 additions. Add egg and beat until blended. Add dry ingredients and beat just until blended (dough will be sticky).

·    Divide dough between 2 sheets of plastic wrap. Using plastic wrap as aid, form dough on each into 1-1/4 diameter log. Wrap with plastic and Refrigerate dough until well chilled, at least 2 hours. (DO AHEAD Dough can be prepared 1 day ahead. Keep refrigerated.

·    Position 1 rack in center and 1 rack in top third of oven; preheat to 350F Line 2 baking sheets with parchment paper. Unwrap cookie dough logs; roll briefly on work surface to form smooth round logs. Cut logs crosswise into ¼ inch thick rounds. Place rounds on prepared baking sheets, space 1 inch apart. Bake cookies until tops and edges are dry to touch, about 12 – 15 minutes. Transfer baking sheets with cookies to racks; cool completely.

·    Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool melted chocolate until slightly thickened but still pourable, about 10 minutes. Dip fork into melted chocolate, then wave fork back and forth over cookies, drizzling melted chocolate thickly over cookies in zigzag pattern. Refrigerate cookies on baking sheets until chocolate is set about 10 minutes.

·    Store between waxed paper in airtight container.