Yield: 60 Servings
| Measure | Ingredient |
|---|---|
| ¼ pounds | Unsalted butter - room temperature; cut in small pieces |
| More butter for cookie sheet | |
| ½ cup | Superfine sugar |
| 1 cup | All-purpose flour; unbleached |
| ¼ teaspoon | Salt |
| 3 larges | Egg whites |
| ½ teaspoon | Vanilla extract |
| 1 | Whole lemon zest |
| 8 ounces | Bittersweet chocolate; chopped |
| 1 tablespoon | Corn syrup |
| 1 cup | Chopped pistachios |
Makes About 5 Dozen 3-Inch Cookies 1. Heat oven to 400 degrees. Lightly butter a heavy cookie sheet. In bowl of an electric mixer with the paddle attachment, cream the butter. Add the sugar, and continue to beat until creamy, about 2 to 3 minutes. Sift the flour three times with the salt. Beat egg whites into the butter, one at a time. Add the vanilla. Scrape down the sides of the bowl with a rubber spatula. Add flour mixture gradually, scraping down the sides. Stir in the lemon zest.
2. Transfer the batter to a large pastry bag fitted with a #2B tip and a large-size coupler. Pipe out cookies in an "S" shape, about 3-inches long.
Repeat "S" pattern in reverse.
3. Bake until the edges are golden brown, about 12 to 15 minutes. Transfer to a cooling rack. They will become crisp as they cool.
4. Combine the chocolate and corn syrup in a double boiler over simmering water; stir occasionally with a rubber spatula until smooth. Using a small offset spatula or knife, spread cookie with chocolate, and top with another cookie to form a sandwich. Dip about 1 inch of each cooled cookie into chocolate, and roll to coat with pistachios; let dry.
Recipe by: Martha Stewart
Posted to recipelu-digest Volume 01 Number 512 by "Valerie Whittle" <catspaw@...> on Jan 13, 1998