INGREDIENTS

INSTRUCTIONS

Here are some variations on the usual butter spritz cookies. The  first
two are from The Complete Cookie by Barry Bluestein and Kevin
Morrissey.  Preheat the oven to 375 F. To make the dough, put the
pistachios and  1/4 cup of the flour in the bowl of a food processor
fitted with the  steel blade.  Process to a fine grind. In a large
mixing bowl,  combine the butter, sugars, and egg yolks. Beat with an
electric  mixer at medium speed until the mixture is smooth and creamy.
Add the  ground nuts and the remaining 2 cups flour.  Stir with a
wooden spoon  just to incorporate and form a dough. Press the dough
onto ungreased  cookie sheets, using a cookie press with a
wreath-shaped disk. Bake  for 9 minutes, until golden brown. Let the
cookies cool on the sheets  for 1 minute before transferring them to
wire racks to finish  cooling. For the glaze, combine the
confectioners' sugar and cream in  a small bowl. Mix well with a fork
or a small whisk. Line a work  surface with aluminum foil or wax paper.
Place the racks on which the  cookies have cooled onto the lined
surface. Brush the wreaths with  glaze and sprinkle with the chopped
nuts.  Posted to EAT-L Digest 15 November 96  Date:    Sat, 16 Nov 1996
22:54:17 EST  From:    Felicia Pickering <MNHAN063@SIVM.SI.EDU>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 47
Calories From Fat: 27
Total Fat: 3.1g
Cholesterol: 12.9mg
Sodium: 9.3mg
Potassium: 25.4mg
Carbohydrates: 4.3g
Fiber: <1g
Sugar: 1.3g
Protein: <1g