Pistachio Coins – We Love God!

It is good to understand that Christ’s service never did secure a man from all the ills that flesh is heir to, and never will. If you are a believer, you must reckon on having your share of sickness and pain, of sorrow and tears, of losses and crosses, of deaths and bereavements, of partings and separations, of vexations and disappointments, so long as you are in the body. Christ never undertakes that you shall get to heaven without these. He has undertaken that all who come to Him shall have all things pertaining to life and godliness; but He has never undertaken that He will make them prosperous, or rich, or healthy, and that death and sorrow shall never come to their family.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

		Parchment paper for lining
		baking sheets
1		Egg
1/4	t	Almond extract
1/4	t	Pure lemon extract
2	c	All-purpose flour
1/3	c	Shelled natural pistachios
		about 1 1/2 ounces
3/4	c	Sugar
1/8	t	Salt
2		Sticks, 1 cup unsalted
		butter softened
3	T	Unsalted butter
2	oz	Fine-quality white chocolate
		such as Lindt
6	T	Shelled natural pistachios
		about 2 ounces
1/4	c	Dried cranberries

INSTRUCTIONS

1998    
Preheat oven to 350Â°F and line 2 large baking sheets with parchment
paper.  Make dough: In a small bowl whisk together egg and extracts. In
a food  processor pulse together flour, pistachios, sugar, and salt
until  combined well (do not finely grind nuts). Add butter in pieces
and  pulse just until mixture resembles coarse meal. Add egg mixture
with  motor running and pulse just until dough forms a ball. Turn dough
out  onto a work surface and with heel of hand press dough together
just  until smooth and cohesive.  Form level teaspoons of dough into
balls and arrange about 1 inch  apart on baking sheets. With your thumb
gently make an indentation in  center of each ball, pressing down
almost to bottom.  Bake cookies in batches in lower third of oven until
bottoms are pale  golden, about 12 minutes. Cool cookies on baking
sheets on racks 5  minutes and transfer with a spatula to racks to cool
completely.  Make topping: In a small heavy saucepan melt butter and
chocolate  over low heat, stirring until smooth, and remove pan from
heat.  Coarsely chop (keeping separate) pistachios and cranberries.
Working with 10 cookies at a time, spoon 1/4 teaspoon chocolate
mixture into each indentation and sprinkle pistachios and cranberries
over chocolate centers. Let chocolate centers set 30 minutes. Cookies
keep, layered between sheets of wax paper in an airtight container at
cool room temperature, 10 days.  Makes about 80 cookies.  Gourmet
December 1997  Posted to recipelu-digest by Sandy <sandysno@pctech.net>
on Feb 26,

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4004 Calories From Fat: 2008 Total Fat: 228.2g Cholesterol: 765.6mg Sodium: 403.3mg Potassium: 473.1mg Carbohydrates: 462.9g Fiber: 16.4g Sugar: 150.7g Protein: 34.4g