Cookie recipe: Lemon Pistachio Buttercream Cookies

By The Canadian Living Test Kitchen

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Cookie recipe: Lemon Pistachio Buttercream Cookies

This recipe makes 48 servings

Nutritional Info
Per cookie: about	-
cal	9595 cal
pro	1 g1g pro
total fat	5 g5g total fat
sat. fat	3 g3g sat. fat
carb	12 g12g carb
fibre	00 fibre
chol	14 mg14mg chol
sodium	31 mg31mg sodium
% RDI:	-
calcium	11 calcium
iron	22 iron
vit A	44 vit A
folate	55 folate

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This elegant sandwich cookie with sweet filling is much more impressive than difficult to make. For the photo, we scraped a few white chocolate shards onto the tops.

Ingredients

3/4 cup butter , softened3/4 3/4cup cupbutter, softened
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
1 egg 1 1eggeggs
2 tsp grated lemon rind 2 2tsp tspgrated lemon rind
2 tsp lemon juice 2 2tsp tsplemon juice
2 cups all-purpose flour 2 2cups cupsall-purpose flour
White Chocolate Buttercream:
1/4 cup butter , softened1/4 1/4cup cupbutter, softened
1 cup icing sugar 1 1cup cupicing sugar
1 tsp grated lemon rind 1 1tsp tspgrated lemon rind
2 tsp lemon juice 2 2tsp tsplemon juice
Garnish:
2 oz white chocolate , melted2 2oz ozwhite chocolate, melted
3 tbsp shelled pistachio nuts , chopped3 3tbsp tbspshelled pistachio nutpistachio nuts, chopped

Preparation

Line 2 rimless baking sheets with parchment paper or grease; set aside.

In large bowl, beat butter with sugar until fluffy; beat in egg and lemon rind and juice. Stir in flour in 2 additions to make smooth dough. Divide in half and shape into discs; wrap and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Between waxed paper, roll out each disc to 1/4-inch (5 mm) thickness. Using floured fluted 2-inch (5 cm) oval or 1-1/2-inch (4 cm) round cookie cutter, cut out shapes, rerolling scraps; slide onto baking sheet and refrigerate until firm, about 30 minutes. Place cookies, about 1 inch (2.5 cm) apart, on prepared pans.

Bake in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, until crisp and golden on edges, about 15 minutes. Let cool on pans on racks for 2 minutes; transfer to racks and let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 3 days or freeze for up to 1 month.)

White Chocolate Buttercream: Meanwhile, in bowl, beat butter with sugar until fluffy; beat in white chocolate and lemon rind and juice. Spread scant 1 tsp (5 mL) onto bottoms of half of the cookies; sandwich with remaining cookies.

Garnish: Drizzle tops with white chocolate; sprinkle with nuts. Refrigerate until firm, about 1 hour. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week.)

Source : Canadian Living Magazine: December 2006