Chocolate Dipped Pistaschio

Preparation

1. Step 1

   In a large mixing bowl, cream the butter and Monk Fruit In The Raw together until light and fluffy (about 2 minutes).

2. Step 2

   Add the egg and vanilla extract, mixing until fully incorporated.

3. Step 3

   In a separate bowl, whisk together the flour, baking powder, and salt.

4. Step 4

   Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

5. Step 5

   Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

6. Step 6

   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

7. Step 7

   Roll out the dough on a lightly floured surface to about 1/4-inch (6 mm) thickness.

8. Step 8

   Use a square or rectangular cookie cutter to cut out cookies.

9. Step 9

   Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.

10. Step 10

    Bake for 8–10 minutes, or until the edges are just beginning to turn golden. Avoid overbaking for a softer texture.

11. Step 11

    Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

12. Step 12

    Melt the dark chocolate in a heatproof bowl set over a pot of simmering water (double boiler) or in the microwave in 30-second intervals, stirring in between, until smooth.

13. Step 13

    Dip one side of each cooled cookie into the melted dark chocolate, allowing any excess to drip off.

14. Step 14

    Immediately sprinkle the dipped side with chopped pistachios.

15. Step 15

    Place the cookies back on the wire rack and let the chocolate set completely.

16. Step 16

    Enjoy immediately, or store in an airtight container at room temperature for up to 1 week.