Cookie:

3/4 cup LAND O LAKES® Butter, softened
1/2 cup powdered sugar
1 LAND O LAKES® All-Natural Egg
1 teaspoon almond extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup sugar

Drizzle:

1/2 cup white baking chips -OR- vanilla-flavored candy coating (almond bark)
1/4 cup roasted and salted shelled pistachio nuts, coarsely chopped

Combine butter and powdered sugar in large bowl; beat at medium speed until creamy. Add egg and almond extract; continue beating until well mixed. Reduce speed to low; add flour and salt. Beat until well mixed. Cover bowl with plastic food wrap; refrigerate until firm (1 hour).

Heat oven to 350°F. Place sugar into small bowl. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets. Using drinking glass with flat bottom, flatten each cookie to 1/4-inch thickness. (If cookies stick to glass, dip bottom of glass in sugar.) Bake for 8 to 10 minutes or until lightly browned on bottom. Cool completely.

Place white baking chips in resealable plastic food bag. Microwave on MEDIUM (50% power), kneading bag every 15 seconds, until melted (30 to 60 seconds). Snip small opening at 1 corner. Drizzle melted chips over cooled cookies. Immediately sprinkle each cookie with 1/4 to 1/2 teaspoon chopped pistachios. Let stand until drizzle is set.

Yield: 3 1/2 dozen cookies

Cooks Tip: To make ahead, bake cookies as directed. Cool completely. Place cooled cookies into freezer container with tight-fitting lid. Freeze up to 4 months. Let stand at room temperature until thawed. Drizzle with melted white baking chips; sprinkle with pistachios.

Preparation time: 45 minutes; Total time: 1 hour 45 minutes.

© 2011 and ®/™ Land O'Lakes, Inc., used with permission.

Submitted by: LAND O LAKES®