Pistachio Cream Sandwich Cookies - cooking recipe

Ingredients

Cookies
3/4 cup butter, softened
3/4 cup powdered sugar
1 large egg
1 1/2 cups flour
1/4 teaspoon salt
1/2 cup finely chopped pistachio nut
Filling
1 1/4 cups powdered sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract
2 -4 teaspoons half-and-half
2 tablespoons finely chopped pistachio nuts

Preparation

Using an electric mixer on medium speed, blend the butter and powdered sugar; cream well.
Add the egg and blend well.
Reduce mixer speed to low; add the flour and salt and mix well.
Wrap dough in plastic wrap and chill until firm, at least 1 hour.
Heat oven to 350*F.
Place the pistachios in a small bowl. Shape dough into 1/2\" balls; roll each in the pistachios and place 1\" apart on ungreased cookie sheets. Flatten each cookie with the bottom of a glass that has been dipped in granulated sugar.
Bake 7-8 minutes or until edges are lightly browned; transfer cookies to wire racks and cool completely.
Meanwhile, make the filling: blend the powdered sugar, butter, vanilla, and enough half-and-half to achieve desired spreading consistency. Stir in the pistachios and a few drops of green food coloring, if desired.
Spread the bottoms of half the cookies with a scant teaspoons filling; top with remaining cookies, bottom side down.