Pistachio Buttons

Name: Pistachio Buttons
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 10 dozen.
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

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

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.

Nutrition Facts

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

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

Reviews

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Average Rating:

paul3303

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.
Leslie122858

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.
LeslieH

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.
javaqueen01

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.
cherylrein

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.
Pastel painter

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!
Roxyfox

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.
kalmekc

Feb 14, 2012

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

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.