French Pistachio Butter Creams

• 1-1/2 cup all-purpose flour
• 1/2 tsp. salt
• 3/4 cup unsalted butter, softened
• 1/2 cup confectioners' sugar
• 1 egg
• 1/4 cup unsalted butter, softened
• 1/2 cup confectioners' sugar
• 1 tsp. rum, cognac
• milk
• 6 oz. semisweet chocolate chips
• 1/2 cup shelled pistachio nuts, chopped

1. Preheat oven to 350F.
2. Combine flour and salt in bowl.
3. Beat butter and sugar until light and fluffy.
4. Beat in egg.
5. At low speed, beat in flour mixture.
6. Refrigerate dough 30 minutes.
7. Shape dough into sixty 3/4-inch balls.
8. Transfer to ungreased cookie sheets.
9. Flatten each ball to 1-1/2-inch circles.
10. Bake 13 to 15 minutes, until light golden.
11. Filling: Beat butter, sugar and rum in bowl until smooth.
12. Spread evenly on flat side of half the cookies.
13. Top with remaining cookies to make sandwiches.
14. Refrigerate 30 minutes.
15. To frost: Microwave chocolate on high for 1-1/2 to 2 minutes, stirring after 1 minute, until melted.
16. Spread top of each cookie with chocolate, then dip in chopped pistachio nuts.
17. Refrigerate until set, about 10 minutes.

flour, salt, unsalted butter, sugar, egg, unsalted butter, sugar, rum, milk, chocolate chips, pistachio nuts

Taken from www.foodgeeks.com/recipes/2284 (may not work)