Covered Bridge House's Chocolate Pistachio Cookies

Cookie Dough:


4-1/2 cups flour
1/2 teaspoon salt
1 pound unsalted butter, cut into 1-ounce pieces
3 large egg yolks
3 tablespoons water
1-1/2 cups sour cream
3 tablespoons granulated sugar


To make the cookie dough, sift 4 cups of flour and salt into the bowl of an electric mixer. Add the butter and beat on low for 2 minutes until blended. In a small bowl, whisk together the sour cream and 2 egg yolks, then add this to the flour mixture and beat on medium for 1 minute. Use a spatula to finish mixing the dough until thoroughly combined if necessary. On a dry cutting board, divide the dough into four equal portions, wrap each one in plastic wrap and refrigerate for 1 hour.



Makes 4 dozen cookies

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