French Pistachio Butter Creams

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Yield: 30 cookies Prep 35 mins Bake 350°F 13 mins

Ingredients

  • 1 1/2 cups  all-purpose flour
  • 1/2 teaspoon  salt
  • 3/4 cup  unsalted butter (no substitutions), softened
  • 1/2 cup  confectioners' sugar
  • 1 large egg
  • 1/4 cup  unsalted butter (no substitutions), softened
  • 1/2 cup  confectioners' sugar
  • 1 teaspoon  rum, cognac, or milk
  • 1 package (6 oz.) semisweet chocolate chips
  • 1/2 cup  shelled pistachio nuts, chopped

Directions

1. Heat oven to 350 degree F. Combine flour and salt in bowl. Beat the 3/4 cup butter and 1/2 cup confectioners' sugar in large bowl with electric mixer until light and fluffy. Beat in egg. At low speed, beat in flour mixture. Refrigerate dough 30 minutes.

2. Shape dough into sixty 3/4-inch balls. Transfer to ungreased cookie sheets. Flatten each ball to 1-1/2-inch circle. Bake 13 to 15 minutes or until light gold.

Make Filling::

3. Beat the 1/4 cup butter, 1/2 cup confectioners' sugar, and the rum in large bowl with electric mixer until smooth. Spread mixture evenly on flat side of half the cookies. Top with remaining cookies to make sandwiches. Refrigerate 30 minutes.

4. To frost, microwave chocolate chips on 100 percent power (High) 1-1/2 to 2 minutes or until melted, stirring after 1 minute. Spread top of each cookie with chocolate, then dip in nuts. Refrigerate until set about 10 minutes. Makes 30 cookies.

Make Ahead Tip

  • Prepare cookies. Freeze the cookies in airtight containers up to 1 month.

Nutrition Facts

  • cal.(kcal)140,
  • Fat, total(g)9,
  • chol.(mg)24,
  • sat. fat(g)5,
  • carb.(g)14,
  • pro.(g)2,
  • sodium(mg)40,
  • Percent Daily Values are based on a 2,000 calorie diet
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