Chocolate Espresso Pistachio Cookies

Makes 24

Ingredients

1/2 cup unsalted butter, room temperature

1/2 cup powdered sugar

1/2 tsp vanilla extract

2 tsps ground espresso

1/4 tsp salt

1 cup all-purpose flour

1 cup chocolate chips

1/2 cup chopped pistachios

1. Preheat the oven to 350F, and line 2 baking trays with parchment paper. Set aside.

2. In a stand mixer or hand mixer, cream the butter and sugar together. Add the vanilla and ground coffee, and mix well. Scrape down the edges of the bowl if needed.

3. Add the salt and flour. Mix until a crumbly mixture forms.

4. Roll out the dough and cut the dough using cookie cutters. Place the cookies on the baking trays, and freeze for about 10 minutes.

5. Bake the cookies for 10-12 minutes, or until browned. Let the cookies cool for about 20 minutes before decorating them.

6. Melt the chocolate chips using a double boiler. Dip the cookies into the melted chocolate, or use a spoon to cover half the cookies with chocolate. Sprinkle with chopped pistachios. Let the cookies set in the fridge for about 20 minutes, or until the chocolate has hardened.