Buttery Almond Pistachio Thins (Gluten-Free Recipe)

• 3/4 cup Land O Lakes Butter, softened
• 1/2 cup powdered sugar
• 1 Land O Lakes Egg
• 1 teaspoon almond extract
• 1 1/2 cups Gluten-Free Flour Blend (see below)
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1/2 cup white baking chips or vanilla-flavored candy coating (almond bark)
• 1/4 cup roasted and salted shelled pistachio nuts, coarsely chopped

1. Combine butter and powdered sugar in bowl; beat at medium speed until creamy.
2. Add egg and almond extract; continue beating until well mixed.
3. Add gluten-free flour blend and salt; beat at low speed until well mixed.
4. Cover bowl with plastic food wrap; refrigerate 1 hour or until firm.
5. Heat oven to 350F.
6. Place sugar into bowl.
7. Shape dough into 1-inch balls; roll in sugar.
8. Place 2 inches apart onto ungreased cookie sheets.
9. Using drinking glass with flat bottom, flatten each cookie to 1/4-inch thickness.
10. (If cookies stick to glass, dip bottom of glass in sugar.)
11. Bake 8-10 minutes or until lightly browned on bottom.
12. Cool completely.
13. Place white baking chips in resealable plastic food bag.
14. Microwave on Medium (50% power) 30-60 seconds, kneading bag every 15 seconds, until melted.
15. Snip small opening at 1 corner.
16. Drizzle melted chips over cooled cookies.
17. Immediately sprinkle each cookie with 1/4 to 1/2 teaspoon chopped pistachios.
18. Let stand until drizzle is set.

butter, powdered sugar, egg, almond, flour, salt, sugar, white baking chips, pistachio nuts

Taken from www.landolakes.com/recipe/3307/buttery-almond-pistachio-thins-gluten-free-recipe (may not work)