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Pistachio Buttons Recipe

Pistachio Buttons Recipe

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
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch YIELD:120 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Reviews for Pistachio Buttons

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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."

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."

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."

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."

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."

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!"

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."

Reviewed Feb. 14, 2012

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

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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