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These meltingly tender cookies are flecked with green pistachios.
Heat oven to 325°F. Beat butter in large bowl at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, powdered sugar and cornstarch. Beat until well mixed. (Dough will be crumbly.) Stir in 1/2 cup pistachios.
With floured hands, if necessary, shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 14 to 17 minutes or until set and lightly browned around edges. Remove to wire cooling rack. Cool completely.
Meanwhile, place baking chips in small microwave-safe bowl. Microwave on MEDIUM (50% power) until softened (1 to 2 minutes). Stir until smooth. Place melted chips in small resealable plastic food bag. Snip off very small corner of bag. Drizzle glaze onto cooled cookies. Top with chopped pistachios, if desired.
Variation: Omit white baking chips. Follow directions for mixing and baking cookies as above. Immediately roll cookies in powdered sugar. When cool, roll cookies again in powdered sugar.
Dietary Fiber: 0g
MADE THESE AS GIFTS THE FLECKS OF GREEN MADE THEM FESTIVE WARAPPED IN HOLIDAY CELLOPHANE THEY WERE A HIT!!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/861
© 2014 Land O'Lakes, Inc.
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