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Dollops of dark chocolate are piped into the centers of these buttery pistachio spritz cookies.

Source: Martha Stewart Living, December/January 2015
Total Time Prep Yield



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How would you rate this recipe?
  • carriecarriecarrie
    21 DEC, 2014
    I disagree with the previous reviewer that you should not add the water. After reading that review, I tried it with only 1 Tbl of water, and I couldn't get the cookies to release from the cookie press and stick to the tray. I took the dough out, added about 3 more Tbl of water and they finally started sticking to the pan. I like the flavor of these cookies, although I think they are bit sweeter than I was hoping. I may try with a bit less sugar (or maybe less vanilla?) next time.
  • PaBaker
    19 DEC, 2014
    I just made these to add to my Christmas cookie gift boxes. They are quite good. I would also add to make sure the nuts are FINELY ground to prevent clogging of the cookie press. I saved a lot of time with similar looking results by adding a semi sweet chocolate mini morsel in each cookie center before baking.
  • MS11834753
    11 DEC, 2014
    These are really delicious. However I made a couple of mistakes...#1 - do not add any water to the dough. I added 2 Tb and could not get the dough to stick to the cookie sheet when pressed out. I ended up adding back flour to the dough gradually and may have ended up with the dough stiffer than it was before I added any water. #2 - Maybe should sift the ground pistachios. A few larger pieces clogged the press from time to time. Bottom line - these taste really good! Totally worth trying!

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