With Saint Patrick’s Day on the horizon, we got to thinking about all things green. Pistachio Paste came to mind and our favorite Pistachio Harlequin Cookies. (These are made with the same dough used to make the Pistachio Schoolboy Cookies.) If piping cookies seems like too much fuss, here’s a closer look at how we made them. First, here is the dough after mixing. It is firm but softy enough to pipe.
We use a cookie press because it can be easier to handle than a pastry bag fitted with the star tip.
The dough has just the right consistency to retain its shape after baking. You can still see the crisp impressions and a little browning on the ridges of the dough.
Once you dip the end of each cookie in the melted chocolate and butter mixture, place them on a silicone mat if you have one. Or use parchment paper. Let them sit at room temperature and they will set up and pop easily from the mat.
Here’s the finished result. If you prefer a cookie with a richer green color, add a few drops of food coloring to the batter.
(Here is some useful information on how to stir the oil back into pistachio paste when you open the can.)