Pistachio Cream Sandwich Cookies are so delicious that you won't want to share these.
COOKIE:
3/4
cup butter, softened
3/4
cup powdered sugar
1
egg
1 1/2
cup flour
1/4
teaspoon salt
1/2
cup pistachio nuts, finely chopped
FILLING:
1 1/4
cup powdered sugar
1/4
cup butter, softened
1/2
teaspoon vanilla
2 to 4
teaspoons milk
2
tablespoons pistachio nuts, finely chopped
Combine butter & powdered sugar in large bowl. Beat on medium speed, scraping bowl often, until well mixed. Add egg; continue beating until combined. Reduce speed to low; add flour & salt. Beat until well mixed. Wrap in plastic food wrap. Refrigerate until firm (at least 1 hr). Heat oven to 350°F. Placed chopped nuts in small bowl. Shape dough into ½ inch balls. Roll each in nuts. Place one inch apart onto ungreased cookie sheets. Flatten each cookie with bottom of glass dipped in sugar. Bake for 7 to 8 minutes or until edges are lightly browned. Transfer to wire rack. Cool completely. Combine powdered sugar, butter, vanilla & enough milk for desired spreading consistency in small bowl. Stir in 2 tablespoons chopped nuts. Spread bottoms of half of cookies with scant teaspoonful filling. Top with remaining cookies, bottom-side down.
