Bo Friberg

Cornmeal-Currant Cookies: Cornmeal-Currant Cookies with Pistachios

Preparation info
  • Yield:

    120

    cookies, 2½ × 1½ inches each
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Method

Mix 6 ounces (170 g) blanched and coarsely chopped pistachio nuts into the dough at the end of Step 3. Shape the dough into a 10-inch (25