Pistachio Cream Sandwich Cookies |
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Prep Time: 50 Minutes Cook Time: 8 Minutes |
Ready In: 58 Minutes Servings: 8 |
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Crisp buttery cookies flecked with pistachios sandwiched with pistachio flecked frosting (which may be left white or tinted a very pale green)...from a Land 'O Lakes cookie magazine. *prep time does not include chill time, which is an extra hour.* Ingredients:
3/4 cup butter, softened |
3/4 cup powdered sugar |
1 large egg |
1 1/2 cups flour |
1/4 teaspoon salt |
1/2 cup finely chopped pistachio nut |
1 1/4 cups powdered sugar |
1/4 cup butter, softened |
1/2 teaspoon vanilla extract |
2 -4 teaspoons half-and-half |
2 tablespoons finely chopped pistachio nuts |
Directions:
1. Using an electric mixer on medium speed, blend the butter and powdered sugar; cream well.
2. Add the egg and blend well.
3. Reduce mixer speed to low; add the flour and salt and mix well.
4. Wrap dough in plastic wrap and chill until firm, at least 1 hour.
5. Heat oven to 350*F.
6. Place the pistachios in a small bowl. Shape dough into 1/2 balls; roll each in the pistachios and place 1 apart on ungreased cookie sheets. Flatten each cookie with the bottom of a glass that has been dipped in granulated sugar.
7. Bake 7-8 minutes or until edges are lightly browned; transfer cookies to wire racks and cool completely.
8. Meanwhile, make the filling: blend the powdered sugar, butter, vanilla, and enough half-and-half to achieve desired spreading consistency. Stir in the pistachios and a few drops of green food coloring, if desired.
9. Spread the bottoms of half the cookies with a scant teaspoons filling; top with remaining cookies, bottom side down.
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