CHOCO PISTA COOKIE DELIGHT

I am obsessed with green color. Well do I need to mention that! Let me make it clearer. I am obsessed with the soothing green color of the pista nuts. Last weekend I had been on a hectic shopping spree. That’s when I realized the climate has changed and it getting warmer and warmer, I don’t even feels like wearing a light sweater.

I got home and made some ginger tea. I was longing to have some nice crunchy cookies to dunk and relax in the comfort of my own castle (read my tiny but cozy two bedroom apartment)

My cookie jars were partially empty with some leftover soggy biscuits. I was not in a mood to bake them right away. But after a few sips of the ginger tea somehow I felt like my run down batteries getting recharged, energy gushing into my tired soul. I thought of warming my oven and getting the trays and mittens ready.

Baking is a kind of meditation for me. I feel relaxed while shifting flours and whisking eggs.I really wish I should have joined the Hotel management course rather than getting myself into a MBA program. Well that’s long story, we will talk about that later!

So I decided to get my hands on the old successful cookie recipe. I have done tried a couple of times using walnuts but I imagined the combination of choco pista would look sensational.

I used my basic cookie mix. I used the same ingredients from my earlier post of checker board cookies.

Roll the dough and divide the mix into 60 : 40 ratio . Add 2 ounce of melted chocolate and I cup of roughly chopped unsalted pistaous to the small portion.

Divide each dough into round balls

1- Using a rolling pin ,roll the plain dough into a flat circle ( chappati).
2- Roll the choco pista dough into logs.
3- Place the log in the rolled flat round circle and seal the edges.
4- Roll gently to make a shape of a log.
5- Cling wrap and store them in a refrigerator not in the freezer to set.
6- Keep at least for six to eight hours.

Preheat the oven at 180’c. Line a baking tray with a butter paper. .Slice the log and arrange them in a baking tray. Bake them for 8 to 10 mins.

Transfer them in a wire rack. When cool and store them in a airtight container.