INGREDIENTS

INSTRUCTIONS

DOUGH
GLAZE
TOPPING
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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