PISTACHIO PASTE COOKIES RECIPES

Steps:

• For the dough: Place butter and sugar in the bowl of an electric mixer; beat on medium speed until creamy, about 2 minutes.
• Add egg and vanilla; beat 1 minute.
• Slowly add flour, beating on medium speed until a stiff dough forms.
• Roll out dough on floured surface to a rectangle 3/8-imch thick; wrap in plastic.
• Freeze until firm, 15 minutes.
• For filling: Place pistachios and sugar in a food processor; process until powdery.
• Add egg yolks and 1 Tbs water; process to a smooth paste.
• Remove dough from freezer; unwrap.
• For the wash: Beat egg with 1 teaspoon water; brush over top of dough.
• Press pistachio paste over dough.
• Roll dough and filling into a log; wrap tightly in plastic wrap, foil, or parchment paper.
• Freeze until very firm 1 hour or overnight.
• Heat oven to 350°F.
• Remove dough from freezer; unwrap.
• Slice rolled dough into 3/8-inch thick slices.
• Bake on cookie sheet until edges are golden brown, about 12 minutes.

Steps:

• In a large bowl, beat the butter, oil and confectioners' sugar until blended (mixture will clump together). Add eggs, 1 at a time, beating well after each addition. Beat in extract and food coloring. , Combine the flour, pudding mix, baking soda, cream of tarter and salt; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1 hour. Preheat oven to 375°., Shape into 1-in. balls; roll in colored sugar. Place 2 in. apart on ungreased baking sheets. Bake for 7-9 minutes or until cookies are set. Cool for 1 minute before removing to wire racks. Store in an airtight container.