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Chocolate-Pistachio Cookies

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Crisp pistachio cookies, sandwiched around a soft, chocolate filling, are dipped in bittersweet chocolate and garnished with a sprinkle of bright-green pistachios.

Source: Martha Stewart Living, February 2005
Yield

Ingredients

Directions

Cook's Notes

Cookies can be refrigerated in single layers in airtight containers up to 3 days. The yolks in the filling are not fully cooked; this recipe should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

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Reviews

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How would you rate this recipe?
129
  • tessmaniandgma
    26 NOV, 2016
    These cookies did not turn out well at all except for the flavor. The filling was extremely liquidy and it did not make the amount of cookies promised. Although these cookies were tasty, I was disappointed in Martha Stewart and this recipe. The whole baking and preparation process took about three and 1/2 hours. So, either I did something totally wrong, or this is not a good recipe. I'm not sure how people got these to turn out well.
    Reply
  • lais_marcolongo
    28 JUL, 2012
    It talkes a REAL effor doing these! But it was TOTALLY worthy! They turned out delicious and just like the picture. The biggest trouble is with the filling, of course. Well I used small egg yolks, afraid it was going to be too runny, and it was ok. I feel I could even have used big ones, as the recipe says. Just be quick handed and careful not to cook them =S
    Reply
  • Schwarzkopf
    21 DEC, 2011
    As stated above : making these took about 2 hrs to prepare. My feet were killing me! So, the only thing I would critique on the writing of the recipe is this: the part where after you add the water/sugar syrup to the whipped egg yolks, you are supposed to remove the pan from heat (which it does not clearly state). I only understood to do so, because the next sentence reads that you should beat until 'cooled' and fluffy. Though I made only 10, they look very lovely and taste interesting! Not bad
    Reply
  • MaLena10
    11 APR, 2011
    This recipe was a lot of work and my cookies didn't look very nice although they tasted great. After hours of work I had a backache, a headache, messy kitchen and 15 cookies. My family laughed at me.
    Reply
  • nnejpdx
    13 MAR, 2011
    I followed the recipe and macias123's advice, and they turned out perfect. I have never heard so many "WOW"s in response to a cookie before! I'm definitely making these again...
    Reply
  • mykele
    23 NOV, 2010
    The ingredient list and the directions are not clear. I agree with all commenters that it is time consuming and may not be worth my time. Too many times I have have begun to doubt the credibility of the recipes and how they are given to us. I expect better of MS and the staff. Mykele
    Reply
  • macias123
    23 NOV, 2010
    also...Another suggestion for the filling is to use a simple fudge recipe or chilled frosting.
    Reply
  • macias123
    23 NOV, 2010
    I've made these cookies several times and have never had a problem. As for the filling these steps have always worked for me: Make sure to place the eggs over Fully Boiling water (not a simmer). Make sure the syrup is still hot when adding to the eggs. I keep the bowl over the water when adding the syrup for at least a minute while stirring. Make sure the mixer is set to High at all times! Then follow as directed.
    Reply
  • jwheeler81
    22 NOV, 2010
    I'm so glad I'm not the only one! So far I have tried 6 (6!) different recipes from this site and each had issues. From measurements being completely off (not enough flour, not enough eggs, etc) to baking times being inaccurate, to the end result just being lousy. I'm no professional baker, but I don't seem to have these issues with any other recipes I have tried.
    Reply
  • clelia
    15 NOV, 2010
    I agree with all 3 writers.. I made these cookies and it was a disaster! The same problem, the filling did not taste good and was runny! I was very disappointed. Waste of money and time!
    Reply

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