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Prep 45min
Total1hr15min
Servings48
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Ingredients
Cookies
3/4
cup plus 2 tablespoons butter, softened
1/4
cup sugar
2
cups Gold Medal™ all-purpose flour
1/2
cup finely chopped kalamata olives, drained, patted dry with a paper towel
1/2
cup finely chopped pistachio nuts
1/2
cup finely chopped dark chocolate chips
Topping
1
cup dark chocolate chips
1
teaspoon vegetable oil
1/2
cup finely chopped pistachio nuts
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Steps
1
Heat oven to 350°F. In large bowl, stir 3/4 cup of the butter and the sugar until well mixed. Stir in flour (if dough is crumbly, mix in up to 2 additional tablespoons softened butter). Stir in remaining Cookie ingredients.
2
On work surface lightly sprinkled with flour, roll dough 1/4 inch thick. Cut with 2-inch round cutter. On ungreased cookie sheets, place 1/2 inch apart.
3
Bake 15 to 18 minutes or until set. Immediately remove from cookie sheets to cooling racks.
4
In small microwavable bowl, microwave 1 cup chocolate chips and the oil uncovered on High 1 minute 30 seconds, stirring every 30 seconds or until mixture can be stirred smooth. Dip half of each cookie into chocolate; wipe excess on edge of bowl. Sprinkle edge of dipped half with finely chopped pistachio nuts. Place on waxed paper to set, about 1 hour.
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Dipping the cookie in chocolate gives it a finished look, but if you’re short on time, simply drizzle the melted chocolate over the cooled cookies.
Make ahead! Stir up the batter, wrap it tightly in plastic wrap and refrigerate for up to 2 days before baking. Allow the dough to come to room temperature before rolling it out.
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