| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 |
c |
Sugar |
| 1 |
lg |
Egg |
| 1 |
ts |
Vanilla |
| 1 1/4 |
c |
Sifted flour |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/3 |
c |
Finely chopped pistachios |
INSTRUCTIONS
The whole kitchen will smell wonderful. These freeze well if tightly
wrapped.
In a large bowl, cream butter and sugar until soft and fluffy; beat in egg
and vanilla. Combine flour, baking powder and salt; add to creamed mixture
and mix well. Chill dough thoroughly.
Preheat oven to 375°. Roll dough out to 1/4-inch thick on lightly floured
board. Cut with cookie cutters and arrange on ungreased cookie sheets.
Sprinkle chopped pistachios on top; press down lightly.
Bake at 375° for about 5 minutes or until edges start to brown. Remove to
wire racks to cool.
Yield: 3 dozen. Kathleen Stang, freelance food writer, Seattle, WA
Randy Shearer
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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