Ingredients
2/3 cup pistachios2 tablespoons sugar4 cups semisweet chocolate chips, divided1/2 cup butter, softened1-1/2 cups packed brown sugar2 large eggs1/4 cup whole milk1 teaspoon almond extract3-1/4 cups all-purpose flour2 tablespoons baking cocoa2 teaspoons baking powder3/4 teaspoon salt1 large egg white, lightly beaten2 tablespoons shorteningGround pistachiosMUSHROOMS:Miniature marshmallowsBaking cocoa
Preparation
Place the pistachios and sugar in a food processor; cover and process until ground. Set aside. In a microwave, melt 1 cup chocolate chips; stir until smooth.
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, melted chocolate, milk and almond extract. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well. Stir in pistachio mixture.
Divide dough into eight portions. Wrap in plastic and refrigerate for 3 hours or until firm.
Shape each portion into an 18-in. rope; cut each into six logs. Place 2 in. apart on greased baking sheets. Cut the ends of each log at an angle. Using a small amount of egg white, attach removed pieces to each log, forming branches.
Bake at 350° for 10-12 minutes or until set. Remove to wire racks.
In a microwave, melt remaining chocolate chips and shortening; stir until smooth. Working in batches, dip cookies in chocolate, allowing excess to drip off. With the tines of a fork, make strokes in the chocolate to resemble bark. Dust with ground pistachios.
For mushrooms, pinch half of each marshmallow to form a stem; flatten the other half for cap of mushroom. Dust tops of mushrooms with cocoa. Attach to cookies with a small amount of melted chocolate.
Let stand until set. Store in an airtight container.
