Picked up this book from our local library book sale. It’s from 1983, which doesn’t feel old, but is for most millennials. If I were to do it again I’d skip the second step to avoid looking this rude. Unless you want them to look that way, then go for it. They’re pretty tasty though. Definitely flatten before baking.
icephoenix821
*Image Transcription: Book Pages*
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#THE 47 BEST CHOCOLATE CHIP COOKIES IN THE WORLD The Recipes That Won the National Chocolate Chip Cookie Contest
LARRY & HONEY ZISMAN
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#CHOCOLATE CHIP PISTACHIO COOKIES Estelle K. Gliffe Palos Hills, Illinois
3 cups unsifted all-purpose flour 1 teaspoon salt 2 teaspoons baking powder 1 cup butter or margarine 1 cup granulated sugar 2 eggs 2 tablespoons milk 1 teaspoon vanilla ¼ cup chopped nuts 1 package pistachio pudding mix 1 package (6 ounces) chocolate chips Confectioner’s sugar (optional)
Preheat oven to 375° F.
Sift together four, salt, and baking powder; set aside. Beat together butter and sugar. Add eggs, milk, and vanilla and beat until creamy. Add dry day ingredients, stirring with hands or spoon until stiff dough forms.
Take out one quarter of the dough and put into a small bowl. Add chopped nuts to this mixture. Add pistachio pudding mix and all but ¼ cup of the chocolate chips to the remaining dough. Shape teaspoonfuls of this dough into balls and place about 1½ inches apart on a lightly greased cookie sheet. Cover bottom of a drinking glass with a damp cloth and flatten balls of dough.
Shape chopped-nut dough mixture into marble-sized balls and place on top of flattened pistachio cookies. Lightly place one of the reserved chocolate chips into each marble-sized ball of dough, pointed side up. Bake for 8 to 10 minutes, or until done. Cool on racks. If desired, dust with confectioners sugar. Makes about 5 dozen cookies.
*Chocolate was introduced into Europe in 1528 by the great Spanish explorer Hernando Cortez, who brought it back from Mexico. It became an instant hit with King Charles V and his royal court, and, by using monks hidden away in monasteries to process the cocoa beans, chocolate remained a Spanish secret for nearly one hundred years.*
*The secret was finally let out by an Italian traveler named Antonio Carletti, who took some chocolate home with him from Spain. It was quickly embraced by the Italian rulers, and, then, through a series of royal marriages, chocolate spread from Italy to Austria, from Austria to France, and from France to England.*
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Picked up this book from our local library book sale. It’s from 1983, which doesn’t feel old, but is for most millennials. If I were to do it again I’d skip the second step to avoid looking this rude. Unless you want them to look that way, then go for it. They’re pretty tasty though. Definitely flatten before baking.
*Image Transcription: Book Pages*
—
#THE 47 BEST CHOCOLATE CHIP COOKIES IN THE WORLD
The Recipes That Won the National Chocolate Chip Cookie Contest
LARRY & HONEY ZISMAN
—
#CHOCOLATE CHIP PISTACHIO COOKIES
Estelle K. Gliffe
Palos Hills, Illinois
3 cups unsifted all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 cup butter or margarine
1 cup granulated sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
¼ cup chopped nuts
1 package pistachio pudding mix
1 package (6 ounces) chocolate chips
Confectioner’s sugar (optional)
Preheat oven to 375° F.
Sift together four, salt, and baking powder; set aside. Beat together butter and sugar. Add eggs, milk, and vanilla and beat until creamy. Add dry day ingredients, stirring with hands or spoon until stiff dough forms.
Take out one quarter of the dough and put into a small bowl. Add chopped nuts to this mixture. Add pistachio pudding mix and all but ¼ cup of the chocolate chips to the remaining dough. Shape teaspoonfuls of this dough into balls and place about 1½ inches apart on a lightly greased cookie sheet. Cover bottom of a drinking glass with a damp cloth and flatten balls of dough.
Shape chopped-nut dough mixture into marble-sized balls and place on top of flattened pistachio cookies. Lightly place one of the reserved chocolate chips into each marble-sized ball of dough, pointed side up. Bake for 8 to 10 minutes, or until done. Cool on racks. If desired, dust with confectioners sugar. Makes about 5 dozen cookies.
*Chocolate was introduced into Europe in 1528 by the great Spanish explorer Hernando Cortez, who brought it back from Mexico. It became an instant hit with King Charles V and his royal court, and, by using monks hidden away in monasteries to process the cocoa beans, chocolate remained a Spanish secret for nearly one hundred years.*
*The secret was finally let out by an Italian traveler named Antonio Carletti, who took some chocolate home with him from Spain. It was quickly embraced by the Italian rulers, and, then, through a series of royal marriages, chocolate spread from Italy to Austria, from Austria to France, and from France to England.*