Best Pistachio Buttons Recipes

PISTACHIO BUTTONS

Steps:

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Mix melted chocolate into 1 portion; mix pistachios and, if desired, food coloring into remaining portion. Divide each dough into 4 portions., On a lightly floured surface, roll 1 chocolate portion into an 8x3-in. rectangle. Roll 1 green portion into an 8-in. log; place on chocolate rectangle 1 in. from a long side. Roll chocolate dough around green log; pinch seam to seal. Wrap in waxed paper. Repeat with remaining dough. Refrigerate until firm, about 1 hour., Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake until set, 8-10 minutes. Remove from pans to wire racks to cool.

PISTACHIO BUTTONS

Steps:

• Cream the butter and sugar in the bowl of a mixer until light and fluffy. Add in the egg and extracts. Combine the flour, baking powder and salt. Add to the creamed mixture and mix well.
• Divide the dough in half. Add the melted chocolate to one half. Add the pistachios and food coloring to the other half. Divide each dough into 4 portions.
• Roll out one portion of the chocolate dough into an 8x4-inch rectangle. Roll one portion of the green dough into an 8-inch log. Place the green dough along the edge of the chocolate dough. Roll the dough around filling and pinch the edges to seal. Wrap in plastic wrap. Repeat with the remaining 3 portions. Refrigerate for 1 hour or until set.
• Heat oven to 350. Lightly grease a baking sheet. Unwrap the dough and cut into 1/4-inch slices. Place 2 inches apart on the baking sheet and bake for 8-10 minutes, or until set. Cool on wire racks.
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• from Taste of Home

PISTACHIO BUTTONS RECIPE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
• Divide dough in half. Mix melted chocolate into half of dough; add pistachios and food coloring if desired to the remaining half. Divide each dough into four portions.
• Roll out one chocolate portion into an 8-in. x 3-in. rectangle. Roll one green portion into an 8-in. log; place on chocolate dough 1 in. from a long side. Roll dough around filling and seal edges. Repeat with remaining dough. Wrap each in plastic wrap; refrigerate for 1 hour or until firm.
• Unwrap and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool. Yield: 10 dozen.