Ok, so in my Mini Cheesecake #Fail post I told you that the crust of the mini cheesecakes tasted wonderful, it was just the filling that was totally disgggguuuusting. I also told you I was going to make the crust again at my next attempt but then I got scared and figured it’s not worth the risk. Another disgusting cheesecake? No thank you. I’m simply not a cheesecake maker. Who likes cheesecake anyways? Me? Nah! Tssss. The solution to all my problems was to simply form the crust dough into cookie-like shapes and voilá Pistachio Cookies. Ha! Brilliant, right?As you can see, I am also experimenting with dark moody photography and still failing miserably at it. Eventually though I’ll get those photos juuuust right. You wait and see :) For the time being you’ll just have to believe me that these Pistachio Cookies were super delicious despite it’s weird look in the pictures.
Pistachios are an all time favorite in this house and my kids almost killed me when I told them they could NOT eat the pistachios they found despite me hiding the bag far back in the pantry. How do they do that? They always find my hidden food. “Ugh! Mooooom, why do we always have to wait to eat stuff?”. Life as the children of a food blogger….it’s hard, folks, it’s hard….Of course they got to eat ALL but 4 of these little Pistachio Cookie bites all in one sitting once they were made and photographed. I ate two to “make sure they’re good”, haha, and since they were I kept two up up high on a shelf for my man to eat when he came home from work because my kids can be quite generous but not when it comes to Pistachio Cookies. Let’s just put it that way.
The best part about these cookies is that they’re made in no time and only require 3 ingredients. Technically it’s a 2-ingredient recipe actually: pistachios and dates. The dipping in chocolate is supposed to be optional but, ummmm, anybody interested in not dunking the cookies in chocolate??!!? I thought so. Put the cookies in the freezer for about 15-20 minutes once they cooled down so they are super super cold, dunk them in melted chocolate and see how it instantly hardens and the cookies transform into “I can’t wait any longer to eat you”-Cookies!
- 200 g pitted dates
- 100 g shelled pistachios
- 1/4 cup dark chocolate chips (optional)
- Preheat oven to 300 F (150 C).
- Line a baking sheet with parchment paper
- Add dates and pistachios to food processor making sure there really aren't any pits in the dates and no hidden shells in between the pistachios.
- Pulse on high until all is combined and it resembles a sticky dough.
- Use a 1/2 Tbsp measuring spoon and tightly pack it with the dough then hit it hard on the lined baking sheet until the "cookie" pops out. Repeat until all the dough has been formed into cookies. (you could also form little balls in between the palms of your hands instead).
- Bake for 20 minutes.
- Remove from oven and let cool completely.
- Either enjoy like that or pop in the freezer for 15 minutes.
- Melt chocolate and dunk flat side of very cold cookies into chocolate and place on round side until all cookies are chocolate covered.
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