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Pistachio Buttons

 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 McCormick® Pure Almond Extract
  • 1/4 teaspoon McCormick® Pure 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

2 of 2

Pistachio Buttons (continued)

Directions (continued)

  • 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.