Chocolate Pistachio Cookies

NOTES

Based on recipe in Good Housekeeping 2017, maybe the December issue, written as "Choco-Nutty Slice and Bakes." We'd never remember that name.
Butter needs to be at room temperature.
Be sure pistachios are unsalted.
Original recipe calls for electric/handheld mixer.


INGREDIENTS

1 cup flour
1/2 cup unsweetened cocoa (we like Dutch cocoa)
1/4 tsp baking soda
1/4 tsp kosher salt
1/2 cup (1 stick) unsalted butter
1/2 cup sugar
2 tsp vanilla
1 egg
1/2 cup pistachios -- shelled and unsalted


PREPARATION

1. Chop shelled pistachios and toast them. Set aside.

2. In a medium bowl, mix together the cocoa, flour, baking soda, salt.  Set aside.

3. In a small bowl, combine egg and vanilla. Set aside.

4. In another medium bowl, using handheld mixer, cream the butter and sugar together on medium until light and fluffy, about 3 mins.

5. On low, beat in the egg mixture until combined.

6. Add flour mixture, beating until just incorporated. (NOTE: It's unclear if this would be by hand or with the electric mixer.)

7. Divide dough in half and roll into logs, about 8" long and 1-1/2" in diameter.

8. Sprinkle chopped pistachios onto cookie sheet or large pie tin; roll logs into pistachios and wrap logs with plastic wrap.

9. Refrigerate logs until firm, about an hour.

10. Oven to 350; parchment paper onto 2 baking sheets.

11. Slice logs into 1/4" rounds, rotating logs to prevent them from becoming misshapen.

12. Place rounds onto baking sheets, leaving space for spreading.

13. Bake until tops are sandy to the touch, about 11-13 mins.

14. Cool on baking sheets for 2 mins before transferring to cooling racks.