Side Pannel
French Pistachio Butter Creams
French Pistachio Butter Creams
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cookies
Ingredients List
- -----------------------------COOKIE (SEE NOTES-----------------------------
- 1 1/2 c All-purpose flour
- 1/2 ts Salt
- 3/4 c Unsalted butter; softened
- 1/2 c Confectioner's sugar
- 1 lg Egg
Directions
FILLING (SEE NOTES
1/4 c Unsalted butter; softened
1/2 c Confectioner's sugar
1 ts Rum; cognac or milk
FROSTING (SEE NOTES
6 oz Semisweet chocolate chips
1/2 c Shelled pistachio nuts;
-chopped
Preheat oven to 350.
Combine flour and salt in bowl. Beat butter & sugar until light & fluffy.
Beat in egg. At low speed, beat in flour mixture. Refrigerate dough 30
minutes.
Shape dough into sixty 3/4 inch balls. Transfer to ungreased cookie sheets.
Flatten each ball to 1 1/2 inch circles. Bake 13 to 15 minutes, until light
golden.
Filling: Beat butter, sugar & rum in bowl until smooth. Spread evenly on
flat side of half the cookies. Top with remaining cookies to make
sandwiches. Refrigerate 30 minutes.
To frost: Microwave chocolate on high for 1 1/2 to 2 minutes, stirring
after 1 minute, until melted. Spread top of each cookie with chocolate,
then dip in chopped pistachio nuts. Refrigerate until set, about 10
minutes.
Makes 30 cookies.
MY NOTES: I found that the thinner I pressed out the cookie, the nicer
texture the finished product had. The amount of chocolate was very
adequate, and dont' make it too thick because it then contrasts a bit with
the texture of the cookie itself which is very delicate. The filling amount
was adequate, but I prefer to make 1/2 recipe more and add some extra
confectioner's sugar because at room temperature it's a bit soft. However,
the nuts were not enough...I found I used a whole cup of pistachios.
1/4 c Unsalted butter; softened
1/2 c Confectioner's sugar
1 ts Rum; cognac or milk
FROSTING (SEE NOTES
6 oz Semisweet chocolate chips
1/2 c Shelled pistachio nuts;
-chopped
Preheat oven to 350.
Combine flour and salt in bowl. Beat butter & sugar until light & fluffy.
Beat in egg. At low speed, beat in flour mixture. Refrigerate dough 30
minutes.
Shape dough into sixty 3/4 inch balls. Transfer to ungreased cookie sheets.
Flatten each ball to 1 1/2 inch circles. Bake 13 to 15 minutes, until light
golden.
Filling: Beat butter, sugar & rum in bowl until smooth. Spread evenly on
flat side of half the cookies. Top with remaining cookies to make
sandwiches. Refrigerate 30 minutes.
To frost: Microwave chocolate on high for 1 1/2 to 2 minutes, stirring
after 1 minute, until melted. Spread top of each cookie with chocolate,
then dip in chopped pistachio nuts. Refrigerate until set, about 10
minutes.
Makes 30 cookies.
MY NOTES: I found that the thinner I pressed out the cookie, the nicer
texture the finished product had. The amount of chocolate was very
adequate, and dont' make it too thick because it then contrasts a bit with
the texture of the cookie itself which is very delicate. The filling amount
was adequate, but I prefer to make 1/2 recipe more and add some extra
confectioner's sugar because at room temperature it's a bit soft. However,
the nuts were not enough...I found I used a whole cup of pistachios.
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