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Pistachio Buttons

This cookie recipe makes a big batch, which comes in handy during the holidays. The green center adds a festive touch. —Nella Parker, Hersey, Michigan

120 ServingsPrep: 30 min. + chilling Bake: 10 min./batch

Ingredients

1/2 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon almond extract
1/4 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 ounce unsweetened chocolate, melted
1/3 cup finely chopped pistachios
10 drops green food coloring, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat
in egg and extracts. Combine the flour, baking powder and salt;
gradually add to creamed mixture and mix well.
Divide dough in half. Mix melted chocolate into half of dough; add
pistachios and food coloring if desired to the remaining half.
Divide each dough into four portions.
Roll out one chocolate portion into an 8-in. x 3-in. rectangle. Roll
one green portion into an 8-in. log; place on chocolate dough 1 in.
from a long side. Roll dough around filling and seal edges. Repeat
with remaining dough. Wrap each in plastic wrap; refrigerate for 1
hour or until firm.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on lightly

2 of 2

Pistachio Buttons (continued)

Directions (continued)

greased baking sheets. Bake at 350° for 8-10 minutes or until
set. Remove to wire racks to cool. Yield: 10 dozen.

Nutrition Facts: 1 cookie equals 23 calories, 1 g fat (1 g saturated fat), 4 mg cholesterol, 21 mg sodium, 3 g carbohydrate, trace fiber, trace protein.