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Pistachio Butter Cookies

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Submitted by davidcbennett

YIELD

1 dozen

PREP

25 min

COOK

15 min

READY

40 min

Ingredients

1 237
CUP ML BUTTER
room temperature
1 237
CUP ML SUGAR
1 1
EACH EACH EGG YOLKS *
1 15
TABLESPOON ML WHIPPED CREAM
½ 2.5
TEASPOON ML VANILLA EXTRACT
2 473
½ 118
CUP ML PISTACHIO NUTS
finely chopped

Directions

Cream butter in mixing bowl.

Gradually add sugar, beating until light and fluffy.

Beat in egg yolk. Add cream and vanilla, mixing well. Stir in flour.

Mix until blended. Spoon mixture into a pastry bag with a large open star, ¾ inch diameter tip, filling bag half full (or use cookie press).

Onto ungreased baking sheets, pipe out cookies, 2 inches apart.

Sprinkle with nuts.

Bake at 350℉ (180℃). for 15 minutes. Remove cookies to racks for complete cooling.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 186g (6.6 oz)
Amount per Serving
Calories 918 53% from fat
 % Daily Value *
Total Fat 54g 83%
Saturated Fat 30g 151%
Trans Fat 0g
Cholesterol 123mg 41%
Sodium 331mg 14%
Total Carbohydrate 34g 34%
Dietary Fiber 3g 13%
Sugars g
Protein 21g
Vitamin A 29% Vitamin C 1%
Calcium 4% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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