Pistachio Buttons Recipe

4 9 7
Pistachio Buttons Recipe
Pistachio Buttons Recipe photo by Taste of Home
Publisher Photo

Pistachio Buttons Recipe

Read Reviews
4 9 7
Publisher Photo
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
MAKES:
120 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch
MAKES:
120 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 large 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
  • 5 drops green food coloring, optional

Directions

Cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture.
Divide dough in half. Mix melted chocolate into one portion; mix pistachios and, if desired, food coloring into remaining portion. Divide each dough into four portions.
On a lightly floured surface, roll one chocolate portion into an 8x3-in. rectangle. Roll one green portion into an 8-in. log; place on rectangle 1 in. from a long side. Roll chocolate dough around log; pinch seam to seal. Wrap in plastic; repeat with remaining dough. Refrigerate until firm, about 1 hour.
Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake until set, 8-10 minutes. Remove from pans to wire racks to cool. Yield: 10 dozen.
Originally published as Pistachio Buttons in Taste of Home Christmas Annual Annual 2010, p146

Nutritional Facts

1 cookie: 23 calories, 1g fat (1g saturated fat), 4mg cholesterol, 22mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 0 protein.

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 large 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
  • 5 drops green food coloring, optional
  1. Cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture.
  2. Divide dough in half. Mix melted chocolate into one portion; mix pistachios and, if desired, food coloring into remaining portion. Divide each dough into four portions.
  3. On a lightly floured surface, roll one chocolate portion into an 8x3-in. rectangle. Roll one green portion into an 8-in. log; place on rectangle 1 in. from a long side. Roll chocolate dough around log; pinch seam to seal. Wrap in plastic; repeat with remaining dough. Refrigerate until firm, about 1 hour.
  4. Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake until set, 8-10 minutes. Remove from pans to wire racks to cool. Yield: 10 dozen.
Originally published as Pistachio Buttons in Taste of Home Christmas Annual Annual 2010, p146

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Reviews forPistachio Buttons

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MY REVIEW
paul3303 User ID: 1713232 241092
Reviewed Jan. 5, 2016

"Nice looking cookie and easy to make. I ruined mine by adding too much pistachio flavoring to the center part. I should have stuck to the recipe as written."

MY REVIEW
Leslie122858 User ID: 6786764 214409
Reviewed Dec. 9, 2014

"This cookie was very easy to make and very good. I made it just as the recipe is written. Thank you cherylrein for the suggestion.....I did roll the outer edges as you suggested in additional crushed pistachios. I went a step further and placed 1 pistachio in the center of each cookie before baking. I think next time I may add a few drops of pistachio flavoring to the green center dough, just because I LOVE pistachios and would like that flavor to come through a little more. But overall a very good cookie and something different and festive to add to my cookie trays this year."

MY REVIEW
LeslieH User ID: 191346 175197
Reviewed Dec. 5, 2013

"I found these hard to cut into 1/4 inch slices. I made them thicker and baked a bit longer. Wished they had a bit more chocolate flavour."

MY REVIEW
javaqueen01 User ID: 6992501 113384
Reviewed Dec. 22, 2012

"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."

MY REVIEW
cherylrein User ID: 2921847 113382
Reviewed Dec. 19, 2012

"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."

MY REVIEW
Pastel painter User ID: 6922029 189074
Reviewed Dec. 15, 2012

"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!"

MY REVIEW
Roxyfox User ID: 5996506 175196
Reviewed Nov. 7, 2012

"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."

MY REVIEW
kalmekc User ID: 4864477 174770
Reviewed Feb. 14, 2012

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

MY REVIEW
Bleugerman User ID: 4133955 175194
Reviewed Feb. 14, 2012

"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."

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