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Pistachio Buttons Recipe

Pistachio Buttons Recipe photo by Taste of Home

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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

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Pistachio Buttons Recipe

Prep: 30 min. + chilling Bake: 10 min./batch

Yield: 120 Servings

30 10 40

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

Nutritional 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.

Originally published as Pistachio Buttons in Taste of Home Christmas Annual Annual 2010, p146

Purchasing Pistachios

When buying unshelled pistachios, look for ones with the shell partially open so it's easier to retrieve the nut. Also, a closed shell indicates an immature nut.

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Pistachio Buttons

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Reviewed on Dec. 22, 2012 by javaqueen01

These were delicious! I was a little worried about the amount of almond extract, but it was perfect. I actually used more butter than called for on accident, so the dough was quite moist. My husband really liked these, too! They are very cute.

Reviewed on Dec. 19, 2012 by cherylrein

I made it today. It was easy and good. I did roll the finished rolls in additional crushed pistachios and it added more of the good pistachio flavor. I think it would be good even without the chocolate dough. I plan to try it that way next time. Got done in 7 to 8 minutes in my oven.

Reviewed on Dec. 15, 2012 by Pastel painter

These were good and presentation nice.

Please don't rate any recipe low if you entirely change the recipe as in the gluten free person.your review is useless to us and lowers the score of the recipe. Totally irresponsible!

Reviewed on Nov. 07, 2012 by Roxyfox

I am diabetic and gluten intollerant, so I have to substitute rice flour and stevia. This recipe doesn't work very well as gluten free/sugar free. The dough is too crumbly, and the unsweetened chocolate overpowers.

Reviewed on Feb. 14, 2012 by kalmekc

any way to incorporate pistacio pudding mix into this recipe?? thx

Reviewed on Feb. 14, 2012 by Bleugerman

These are so good. But, even though they are not too bad on calories or carbs, I am going to make the next batch using Splenda to make them even better for diabetics. Thank you for this delightful recipe.