French Pistachio Butter Creams


prep 0:30      


2 dozen



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 or


6 oz. semisweet chocolate chips
1/2 cup shelled pistachio nuts, chopped


Preheat oven to 350°F. 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.

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.

Author's Comments

I found that the thinner I pressed out the cookie, the nicer texture the finished product had. The amount of chocolate was very adequate, and dont' make it too thick because it then contrasts a bit with the texture of the cookie itself which is very delicate. The filling amount was adequate, but I prefer to make 1/2 recipe more and add some extra confectioner's sugar because at room temperature it's a bit soft. However, the nuts were not enough... I found I used a whole cup of pistachios.

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