Buttery Almond Pistachio Thins /
Save this for your holiday cookie file. Makes a lot.
Ing: 3/4 c butter, softened 1/2 c conf 1 egg 1 tsp almond extract 1 1/2 c flour 1/2 tsp salt 1/4 c sugar 1/2 c white baking chips or vanilla almond bark 1/4 c roasted/salted pistachio nuts, coarse-chp
How To: Combine butter and conf, elec/mixer/beat on med til creamy. Add egg and almond extract beating well. Reduce speed to low, add flour/salt. Beat well. Saran bowl, fridge firm (1 hour). Shape into 1" balls, roll in sugar. Place 2" apart on (ungreased) cookie sheet. Flatten to 1/4" thickness. Bake 350 deg 8 to 10 min; lightly brown bottom. Cool completely. Drizzle cooled cookies. Immediately sprinkle w/ chopped pistachios. Let stand til drizzle is set.
Drizzle: Place white chips in resealable baggie. Micro on med kneading
every 15 sec til melted. Snip one corner, then drizzle cookies.