I’m getting set to mail my last Secret Pal package out hence the lack of photos and posts since I can’t show what I’m making other than these delicious cookies.  She said she likes chocolate so I’ve done some chocolatey nut filled cookies that ought to travel well. There are plenty leftover for hungry college students on spring break and hungry teenagers getting home from school.

Walnut Pistachio Cookies

2 cups all-purpose flour
1/2 cup cocoa
1/2 teaspoon ground cinnamon
1 cup unsalted butter, at room temperature
3/4 teaspoon salt
2 2/3 cups confectioner’s sugar
1 large egg, at room temperature
2 cups walnuts
1 cup pistachios

Cream the butter in the bowl of a mixer until soft. Add the sugar and mix until well blended, about 5 minutes. Add the egg and beat until thoroughly incorporated. In another bowl, whisk together the flour, cinnamon, cocoa and salt. Chop the nuts in the bowl of a food processor by pulsing until pieces are the size of large peas. Add the dry ingredients to the butter mixture and pulse the mixer just until everything begins to come together. Turn out onto a large piece of plastic wrap and press together forming a 6 x 6-inch square about 1 1/2-inches thick. Refrigerate at least 4 hours.  Preheat the oven to 400 F. Slice dough square into 4 equal logs and slice each log into cookies about 1/4-inch thick. Bake 8 to 10 minutes at 400 F.