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
- Preheat oven to 350F.
- Combine flour and salt in bowl.
- Beat butter and sugar until light and 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 and 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.
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)