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Pistachio Buttons

Total Time

Prep: 30 min. + chilling Bake: 10 min./batch

Makes

about 10 dozen

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
Pistachio Buttons Recipe photo by Taste of Home
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Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg, room temperature
  • 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

  1. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture.
  2. Divide dough in half. Mix melted chocolate into 1 portion; mix pistachios and, if desired, food coloring into remaining portion. Divide each dough into 4 portions.
  3. On a lightly floured surface, roll 1 chocolate portion into an 8x3-in. rectangle. Roll 1 green portion into an 8-in. log; place on chocolate rectangle 1 in. from a long side. Roll chocolate dough around green log; pinch seam to seal. Wrap in waxed paper. Repeat with remaining dough. Refrigerate until firm, about 1 hour.
  4. 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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