Pistachio Butter Cookies
Yield
1 dozenPrep
25 minCook
15 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
room temperature |
|
| 1 | cup |
sugar
|
|
| 1 | each |
egg yolks
|
*
|
| 1 | tablespoon |
whipped cream
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
pistachio nuts
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
room temperature |
|
| 237 | ml |
sugar
|
|
| 1 | each |
egg yolks
|
*
|
| 15 | ml |
whipped cream
|
|
| 2.5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 118 | 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.
