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“Crisp buttery cookies flecked with pistachios sandwiched with pistachio flecked frosting (which may be left white or tinted a very pale green)...from a Land 'O Lakes cookie magazine. *prep time does not include chill time, which is an extra hour.*”
READY IN:
58mins
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Using an electric mixer on medium speed, blend the butter and powdered sugar; cream well.
  2. Add the egg and blend well.
  3. Reduce mixer speed to low; add the flour and salt and mix well.
  4. Wrap dough in plastic wrap and chill until firm, at least 1 hour.
  5. Heat oven to 350*F.
  6. Place the pistachios in a small bowl. Shape dough into 1/2" balls; roll each in the pistachios and place 1" apart on ungreased cookie sheets. Flatten each cookie with the bottom of a glass that has been dipped in granulated sugar.
  7. Bake 7-8 minutes or until edges are lightly browned; transfer cookies to wire racks and cool completely.
  8. Meanwhile, make the filling: blend the powdered sugar, butter, vanilla, and enough half-and-half to achieve desired spreading consistency. Stir in the pistachios and a few drops of green food coloring, if desired.
  9. Spread the bottoms of half the cookies with a scant teaspoons filling; top with remaining cookies, bottom side down.

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