Pistachio Butter Stingers
1 cup unsalted butter, at room temperature
1/2 cup sugar
2 tablespoons green crème de menthe
2 cups all-purpose flour
1 teaspoon baking powder
1 cup unsalted pistachios, coarsely ground
1/2 cup unsalted pistachios
1/2 cup powdered sugar
2 tablespoons light corn syrup
1 tablespoon green crème de menthe
Make pistachio butter:
Pulse pistachios in a food processor until finely ground. Add powdered sugar and
process thoroughly. Add corn syrup, 1 tablespoon at a time, then the crème de
menthe, processing after each addition.
Preheat oven to 350 degrees F. Lightly spray baking sheets with nonstick cooking
spray. Combine butter and sugar in a medium bowl and beat until smooth. Add eggs
and crème de menthe. Sift together dry ingredients and beat into mixture until
thoroughly combined. Stir in the pistachio butter and mix well. Gently fold in
pistachios. Drop batter by tablespoons 2 inches apart on prepared baking sheets.
Bake 12 minutes or until edges are browned. Transfer cookies to a wire rack to
cool. Store in an airtight container at room temperature.
Yield: 60 cookies