Name: French Pistachio Butter Creams
Ingredients: 1 1/2 c All-purpose flour; 1/2 ts Salt; 3/4 c Unsalted butter; softened; 1/2 c Confectioner's sugar; 1 lg Egg; 1/4 c Unsalted butter; softened; 1/2 c Confectioner's sugar; 1 ts Rum; cognac or milk; 6 oz Semisweet chocolate chips; 1/2 c Shelled pistachio nuts; chopped

Children trust you when they know you love them and are committed to their good, when they know you understand them, when they know you understand their strengths and weaknesses, when they know that you have invested yourself in encouragement, correction, rebuke, entreaty, instruction, warning, understanding, teaching and prayer. When a child knows that all his life you have sought to see the world through his eyes, and that you have not tried to make him like you or like anyone but a creature God made to know Him and live in the relationship of fellowship and communication with God for which he was made, he will trust you.

Tedd Tripp

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains	French	Cookies	30	Servings

INGREDIENTS

1 1/2	c	All-purpose flour
1/2	ts	Salt
3/4	c	Unsalted butter; softened
1/2	c	Confectioner's sugar
1	lg	Egg
1/4	c	Unsalted butter; softened
1/2	c	Confectioner's sugar
1	ts	Rum; cognac or milk
6	oz	Semisweet chocolate chips
1/2	c	Shelled pistachio nuts; chopped

INSTRUCTIONS

COOKIE (SEE NOTES
FILLING (SEE NOTES
FROSTING (SEE NOTES
Preheat oven to 350.
Combine flour and salt in bowl. Beat butter & sugar until light & fluffy.
Beat in egg. At low speed, beat in flour mixture. Refrigerate dough 30
minutes.
Shape dough into sixty 3/4 inch balls. Transfer to ungreased cookie sheets.
Flatten each ball to 1 1/2 inch circles. Bake 13 to 15 minutes, until light
golden.
Filling: Beat butter, sugar & rum in bowl until smooth. Spread evenly on
flat side of half the cookies. Top with remaining cookies to make
sandwiches. Refrigerate 30 minutes.
To frost: Microwave chocolate on high for 1 1/2 to 2 minutes, stirring
after 1 minute, until melted. Spread top of each cookie with chocolate,
then dip in chopped pistachio nuts. Refrigerate until set, about 10
minutes.
Makes 30 cookies.
MY NOTES: I found that the thinner I pressed out the cookie, the nicer
texture the finished product had. The amount of chocolate was very
adequate, and dont' make it too thick because it then contrasts a bit with
the texture of the cookie itself which is very delicate. The filling amount
was adequate, but I prefer to make 1/2 recipe more and add some extra
confectioner's sugar because at room temperature it's a bit soft. However,
the nuts were not enough...I found I used a whole cup of pistachios.
Recipe by: Ladies' Home Journal
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Nov 17, 1997

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