I made this for taking with us to trip tomorrow for memorial day weekend. Perfect snacks for travel. Its inspired by the short bread Ajoy got from Costco couple of times.
Ingredients
3 Cup Maida
2 Cup Butter
1.25 Cup Sugar
1 Egg Yolk
2 Spoon Vanilla Essence
1/2 Cup Cashews
1/2 Cup Pistachios
1 Cup Semi-sweet Choco Chips
1/4 Cup White Choco Chips
5 Spoon Shortening
Method
- In a bowl cream butter and sugar together till fluffy.
- Add in egg yolk and vanilla essence and cream again
- Grind the cashews to fine powder and add it to the above mixture
- Sift in maida and mix together till nice stiff dough is formed.
- Form the lemon sized balls and store them in fridge for around 1 hour
- Preheat oven to 375F/190C
- Chop the pistachios
- Press each dough ball using palms to thick discs. Sprinkle the pistachios on half portion of each cookie disc and press lightly to secure the pistachios in the cookie
- Line the baking sheet with parchment paper and grease it. Transfer the discs on to the baking pan keeping an inch of distance between each of them
- Bake at 375F/190C for 12 minutes
- Let the cookies cool for 5-10 minutes.
- In a bowl mix in semi sweet chocochips and 4 spoon of shortening and microwave for 1 minutes stirring once after 30 minutes. Mix till nice glossy.
- Line the baking sheet with fresh parchment paper. Dip each cookie's part which isn't covered by pistachios in the chocolate and set it on parchment paper.
- Mix white choco chips and remaining 1 spoon of shortening for 30 seconds and stir in till smooth and glossy. Fill it in a piping bag and make zig zag lines over the semi sweet chocolate on the cookie. Let the chocolate set for an hour.
Notes
If you dont have microwave you can heat chocolate and shortening in a bowl set over the boiling water. Stir till the mixture is smooth and dont let the chocolate burn. Microwave is really easy method and one doesnt need to worry much except to check it every 30 seconds so I prefer to temper the chocolate in microwave.
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