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French Pistachio Buttercreams
30
Servings
Servings
35m PT35M
Prep Time
Prep Time
8m PT8M
Cook Time
Cook Time
43m
Ready In
Ready In
""
Original recipe yields 30 servings
Ingredients
Nutritional
- Serving Size: 1 (36.5 g)
- Calories 84.5
- Total Fat - 1.9 g
- Saturated Fat - 0.4 g
- Cholesterol - 30.1 mg
- Sodium - 3854.5 mg
- Total Carbohydrate - 15.2 g
- Dietary Fiber - 0.3 g
- Sugars - 10.1 g
- Protein - 1.9 g
- Calcium - 10.8 mg
- Iron - 0.4 mg
- Vitamin C - 3.2 mg
- Thiamin - 0 mg
Step 1
In a small bowl, combine flour and salt; set aside.
Step 2
In a medium mixing bowl, beat the 3/4 cup butter and 1/2 cup powdered sugar with an electric mixer on medium to high speed until combined.
Step 3
Beat in egg until combined.
Step 4
Beat in flour mixture on low speed just until combined.
Step 5
Cover and chill dough about 1 hour or until easy to handle.
Step 6
Preheat oven to 350 degrees F.
Step 7
Shape dough into 3/4-inch balls and place on an ungreased cookie sheet.
Step 8
Dip the bottom of a glass in granulated sugar and use to flatten each ball to a 1-1/2-inch circle.
Step 9
Bake about 8 minutes or until bottoms are lightly browned.
Step 10
Transfer cookies to a wire rack; cool.
Step 11
Meanwhile, for filling, in a small mixing bowl, beat together 1/2 cup powdered sugar, the 1/4 cup butter, and rum on medium to high speed until combined.
Step 12
To assemble cookies, spread filling on the flat sides of half of the cookies.
Step 13
Top with remaining cookies, flat sides down.
Step 14
Chill cookies about 30 minutes or until filling sets.
Step 15
Drizzle or spread melted chocolate on tops of cookies and sprinkle with pistachio nuts.
Step 16
Chill about 10 minutes or until chocolate sets.
Tips & Variations
No special items needed.
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