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CHOCOLATE PISTACHIO COOKIES




Source of Recipe


I Can't Believe It's Not Butter! ®


List of Ingredients




2 cups shelled pistachio or macadamia nuts, finely chopped
1-3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 tsp. baking soda
1/2 tsp. salt
3/4 cup PLUS 1 Tbsp. I Can't Believe It's Not Butter!® Spread
1 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
3 squares (1 oz. ea.) unsweetened chocolate, melted
1/2 tsp. vanilla extract
1/8 tsp. almond extract
1-1/2 squares (1 oz. ea.) unsweetened chocolate
2 Tbsp. confectioners sugar


Recipe



Preheat oven to 375°. Lightly spray baking sheets with I Can't Believe It's Not Butter!® Spray; set aside. Reserve 3 tablespoons pistachios for garnish.

In medium bowl, combine flour, cocoa powder, baking soda and salt; set aside.

In large bowl, with electric mixer, beat 3/4 cup Spread, granulated sugar and brown sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating 30 seconds after each addition. Beat in melted chocolate and extracts. Beat in flour mixture just until blended. Stir in pistachios.

On prepared baking sheets, drop dough by rounded tablespoonfuls, 1-inch apart. Bake one sheet at a time 8 minutes or until tops are puffed and dry but still soft when touched. (DO NOT OVERBAKE). On wire rack, cool 5 minutes; remove from sheets and cool completely.For icing, in microwave-safe bowl, melt chocolate with remaining 1 tablespoon I Can't Believe It's Not Butter! Spread at HIGH 1 minute or until chocolate is melted; stir until smooth. Stir in confectioners sugar. Lightly spread 1/4 teaspoon icing on each cookie, then sprinkle with reserved pistachios. Let stand 20 minutes before serving.
Makes: 3-1/2 dozen cookies