From the kitchen of Stephanie Knewasser
Beat until creamy:
3/4 c butter
3/4 c sugar
Add:
1 egg
1 1/4 tsp almond extract
Gradually beat in:
2 c flour
1/2 tsp baking powder
1/4 tsp salt
Combine well.
FOR CUT OUTS:
Add:
1/2 c shelled pistachios, ground (4 oz in shells)
Chill dough for an hour.
Roll dough between 2 pieces of floured plastic wrap.
Cut out shapes.
Put on cookie sheets lined with parchment or silicone baking mats.
Bake @ 375, until edges begin to brown,
about 8 minutes depending on thickness and size of cookies.
FOR PINWHEELS:
Transfer half of dough to a bowl.
Add:
1/2 c shelled pistachios, ground (4 oz in shells)
green food coloring
Between 2 sheets of wax paper, roll dough into a 15″x10″ rectangle.
Repeat with plain dough.
Refrigerate 10 minutes or until chilled.
Layer the 2 on top of each other, roll up.
Wrap log in plastic wrap.
Freeze 1 hr- overnight.
Slice & place on cookie sheets lined with parchment or silicone baking mats.
Bake @ 375, 7 min or until edges begin to brown.
NOTES
- The wreaths were made with 2 scalloped circles; piped with cookie frosting tinted green, tip 21; sprinkled with finely chopped pistachios.
More Recipes
