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1
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.
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2
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.
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3
Divide dough into eight portions. Wrap in plastic and refrigerate for 3 hours or until firm.
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4
Shape each portion into an 18-in. rope; cut each into six logs. Place 2 in. apart on greased
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5
. Cut the ends of each log at an angle. Using a small amount of egg white, attach removed pieces to each log, forming branches.
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6
Bake at 350u00b0 for 10-12 minutes or until set. Remove to wire racks.
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7
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.
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8
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.
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9
Let stand until set. Store in an airtight container.
