Serve these delicious butter cookie filled with chopped pistachios.
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1 cup Land O Lakes® Butter, softened
1 cup sugar
2 large Land O Lakes® Eggs
2 teaspoons vanilla
2 3/4 cups all-purpose flour
1 (5 ounces) cup finely chopped salted pistachios, toasted
1/4 teaspoon salt
1 large Land O Lakes® Egg (white only)
1 tablespoon water
1/4 cup finely chopped salted pistachios, toasted
Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 2 eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Add flour, 1 cup pistachios and salt; beat at low speed, scraping bowl often, until well mixed.
Divide dough in half; wrap in plastic food wrap. Refrigerate 1 hour or until firm.
Heat oven to 350°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/2-inch round cookie cutter; cut each round in half. Place 1 inch apart onto greased baking sheets.
Whisk egg white and water together in bowl. Brush tops of cookies lightly with egg mixture; sprinkle with remaining chopped pistachios. Bake 10-12 minutes or until edges are lightly browned..