Buttery Almond Pistachio Thins (Gluten-Free Recipe)

1. 1

   Combine butter and powdered sugar in bowl; beat at medium speed until creamy.

2. 2

   Add egg and almond extract; continue beating until well mixed.

3. 3

   Add gluten-free flour blend and salt; beat at low speed until well mixed.

4. 4

   Cover bowl with plastic food wrap; refrigerate 1 hour or until firm.

5. 5

   Heat oven to 350F.

6. 6

   Place sugar into bowl.

7. 7

   Shape dough into 1-inch balls; roll in sugar.

8. 8

   Place 2 inches apart onto ungreased cookie sheets.

9. 9

   Using drinking glass with flat bottom, flatten each cookie to 1/4-inch thickness.

10. 10

    (If cookies stick to glass, dip bottom of glass in sugar.)

11. 11

    Bake 8-10 minutes or until lightly browned on bottom.

12. 12

    Cool completely.

13. 13

    Place white baking chips in resealable plastic food bag.

14. 14

    Microwave on Medium (50% power) 30-60 seconds, kneading bag every 15 seconds, until melted.

15. 15

    Snip small opening at 1 corner.

16. 16

    Drizzle melted chips over cooled cookies.

17. 17

    Immediately sprinkle each cookie with 1/4 to 1/2 teaspoon chopped pistachios.

18. 18

    Let stand until drizzle is set.

* Per serving · 4 servings · Values may vary.

No additional tips available.