Email to Cat      

Pistachio Butter Stingers

Source of Recipe


From "The Sophisticated Cookie" by Jeanne Benedict






List of Ingredients



• Prepared pistachio butter (see below)
  
• 1 cup unsalted butter, at room temperature
  
• ½ cup sugar
  
• 2 eggs
  
• 2 Tbsp green creme de menthe
  
• 2 cups all-purpose flour
  
• 1 tsp baking powder
  
• 1 cup unsalted pistachios, coarsely ground
  
• .
  
• -- Pistachio Butter --
  
• ½ cup unsalted pistachios
  
• ½ cup powdered sugar
  
• 2 Tbsp light corn syrup
  
• 1 Tbsp green creme de menthe
  






Instructions



1. Make pistachio butter:
   Pulse pistachios in a food processor until finely ground. Add powdered sugar and process thoroughly. Add corn syrup, 1 tablespoon at a time, then the creme de menthe, processing after each addition.
   
   
2. Preheat oven to 350° F. Lightly spray baking sheets with nonstick cooking spray.
   
   
3. Make cookies:
   Combine butter and sugar in a medium bowl and beat until smooth. Add eggs and creme de menthe. Sift together dry ingredients and beat into mixture until thoroughly combined. Stir in the pistachio butter and mix well. Gently fold in pistachios. Drop batter by tablespoonfuls 2 inches apart on prepared baking sheets. Bake 12 minutes or until edges are browned. Transfer cookies to a wire rack to cool. Store in an airtight container at room temperature.
   
   Makes 60 cookies.