Pistachio cookies with a white candy coating give these simple slice and bake cookies a holiday flair.
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1 cup Land O Lakes® Butter, softened
1/2 cup firmly packed brown sugar
2 cups all-purpose flour
1/4 teaspoon almond extract
1/4 teaspoon vanilla
1/2 cup coarsely chopped shelled pistachios
6 ounces vanilla-flavored candy coating (almond bark), chopped
1 teaspoon shortening
Combine butter and brown sugar in bowl; beat at medium speed until creamy. Add flour, almond extract and vanilla; beat at low speed until well mixed and dough forms. Stir in 1/2 cup pistachios until evenly distributed in dough.
Divide dough in half; shape each half into 10-inch log. Wrap each in plastic food wrap; refrigerate at least 3 hours or overnight until firm.
Heat oven to 350°F.
Cut 1 log at a time, keeping remaining log refrigerated, into 1/4-inch slices with sharp knife. Place onto ungreased cookie sheets. Bake 8-10 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Place candy coating and shortening in bowl. Microwave 1 minute. Stir; continue microwaving, stirring every 15 seconds, until candy coating is melted and smooth.
Place waxed paper onto flat surface. Dip each cookie halfway into warm coating; shake off excess. Place onto waxed paper; immediately decorate with pistachios. Let stand until set.