BUTTER COOKIES WITH PISTACHIO BUTTERCREAM
Ingredients
Butter Cookies: 2 sticks + 2 tbs butter, room temperature ½ cup sugar 1 egg ½ tsp pistachio or vanilla essence 2 ½ - 3 cups all purpose flour
Directions
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Using the paddle attachment of your stand mixer, beat the butter and sugar until light and fluffy. Add the egg and beat well, scraping the sides of the bowl if necessary. Add essence of your choice and with the mixer turned to low, add 2 ½ cups of flour. Keep adding the flour a tablespoon at a time until the dough starts to clean the sides of the bowl. Put the batter into a piping bag and using a 1M Open Star Tip, pipe 1-inch swirls one inch apart on the baking sheet. As an
Pistachio Buttercream: 4 tbs butter, room temperature ½ cup + 1 tbs confectioners sugar 3 tsp pistachio powder ½ tsp pistachio essence Drop of green food coloring Chopped pistachios for serving alternative, roll out the dough up to ¼ inch thick onto at lightly floured surface. Then use a cookie cutter to cut into desired shapes and place on your baking tray. Bake in the oven for 12-14 minutes or until cookies just begin to brown on the edges. Cool completely on a wire rack before frosting. To make the butter cream, beat the butter on high speed using the paddle attachment until fluffy. Add the confectioners sugar and beat until airy. Add the rest of the ingredients and beat for a further minute or two. Pipe onto cookies using a piping bag and the1M Open Star Tip. Sprinkle with chopped pistachios. Makes 30 single cookies or 15 sandwich cookies.
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