While looking at recipes, trying to decide which cookies to make for Christmas, a thought occur to me. Why not have a cookie recipe exchange on Chef Talk? With people of many different ethnic background we could all discover new cookies. I wish I had old family recipes for cookies. No such luck. So I’ll share with one of my favourite Christmas cookie, a recipe found in Gourmet a few years ago. This is the recipe as it appears in Gourmet, bellow you’ll find my notes Pistachio Coins 80 Cookies For dough 1 large egg 1/4 teaspoon almond extract 1/4 teaspoon pure lemon extract 2 cups all-purpose flour 1/3 cup shelled natural pistachios (about 1 1/2 ounces) 3/4 cup sugar 1/8 teaspoon salt 1 cup unsalted butter, softened For topping 3 tablespoons unsalted butter 2 ounces fine-quality white chocolate such as Lindt 6 tablespoons shelled natural pistachios (about 2 ounces) 1/4 cup dried cranberries, chopped Preheat oven to 350°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 centre 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 centres. Let chocolate centres set 30 minutes. Cookies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 10 days. My notes: I omit the lemon extract, adding instead a few drops of vanilla extract. Preferring my cookies to be all the same size, I roll the dough, quite thick, and use a small round cutter to cut the cookies. To make the thumbprint, I prefer to use a small ball tool, to ensure the indentation are all the same size. For the topping, I simply temper white chocolate and drop a bit in the indentation quickly adding a pistachio and chopped dried cranberry. I am sure white compound chocolate would also work. These cookies freeze well.