Chocolate Mint Stick Pistachio Cookies
A community recipe by SquishyNot tested or verified by Nigella.com
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Beat butter and sugar in a mixer until well blended and pale. Add vanilla bean paste and milk and beat well. Fold in sifted flour with a metal spoon, replace bowl and then beat in pistachios and mint chocolate sticks, until just combined. Roll into teaspoon sized balls and place on a lined baking tray. Bake at 200 c for 12-15 Min's or until golden brown. Cool on tray for a minute and then transfer to a cooling rack.
Beat butter and sugar in a mixer until well blended and pale. Add vanilla bean paste and milk and beat well. Fold in sifted flour with a metal spoon, replace bowl and then beat in pistachios and mint chocolate sticks, until just combined. Roll into teaspoon sized balls and place on a lined baking tray. Bake at 200 c for 12-15 Min's or until golden brown. Cool on tray for a minute and then transfer to a cooling rack.
Introduction
Yummy little cookies.
Yummy little cookies.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 50
Metric
U.S.
- 250 grams butter
- 250 millilitres white sugar
- 6 tablespoons milk
- 1 teaspoon vanilla bean paste
- 750 millilitres self-raising flour
- 250 millilitres custard powder
- 100 grams pistachios (roughly chopped)
- 150 grams mint chocolate sticks (chopped)
- 8⅚ ounces butter
- 9 fluid ounces granulated sugar
- 6 tablespoons milk
- 1 teaspoon vanilla bean paste
- 26 fluid ounces self-rising flour
- 9 fluid ounces custard powder
- 3½ ounces pistachios (roughly chopped)
- 5⅓ ounces mint chocolate sticks (chopped)
Method
Chocolate Mint Stick Pistachio Cookies is a community recipe submitted by Squishy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Makes about 50 cookies.
Makes about 50 cookies.
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