We’re addicted to a wonderful cookie called Petit Écolier, (Little Schoolboy) made a company called LU. It’s a thick rectangle of milk or bittersweet chocolate sitting atop a not-too-sweet butter cookie.
Our version of this cookie is no after-school snack but a sophisticated treat that happens to be easy to make. We’re using a buttery pistachio cookie dough, which is rolled into a log then chilled. The dough is then sliced and baked. As soon as the warm cookies come from the oven, they are topped with thin pieces of chocolate. As the cookies cool the chocolate will melt into a shiny layer.
(Here is some useful information on how to stir the oil back into pistachio paste when you open the can.)
Here is the Pistachio Harlequin Cookie Recipe.