INGREDIENTS

INSTRUCTIONS

Makes About 5 Dozen 3-Inch Cookies  Heat oven to 400 degrees. Lightly
butter a heavy cookie sheet. In  bowl of an electric mixer with the
paddle attachment, cream the  butter. Add the sugar, and continue to
beat until creamy, about 2 to  3 minutes. Sift the flour three times
with the salt. Beat egg whites  into the butter, one at a time. Add the
vanilla. Scrape down the  sides of the bowl with a rubber spatula. Add
flour mixture gradually,  scraping down the sides. Stir in the lemon
zest. Transfer the batter  to a large pastry bag fitted with a #2B tip
and a large-size coupler.  Pipe out cookies in an "S" shape, about
3-inches long. Repeat "S"  pattern in reverse. Bake until the edges are
golden brown, about 12  to 15 minutes. Transfer to a cooling rack. They
will become crisp as  they cool. Combine the chocolate and corn syrup
in a double boiler  over simmering water; stir occasionally with a
rubber spatula until  smooth. Using a small offset spatula or knife,
spread cookie with  chocolate, and top with another cookie to form a
sandwich. Dip about  1 inch of each cooled cookie into chocolate, and
roll to coat with  pistachios; let dry.  Recipe by: Martha Stewart
Posted to recipelu-digest Volume 01 Number 512 by "Valerie Whittle"
<catspaw@inetnow.net> on Jan 13, 1998

A Message from our Provider:

“Christ gives Life!”