French Pistachio Buttercreams

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.