Christmas Pistachio Bites

1. 1

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

2. 2

   Add flour, almond extract and vanilla; beat at low speed until well mixed and dough forms.

3. 3

   Stir in 1/2 cup pistachios until evenly distributed in dough.

4. 4

   Divide dough in half; shape each half into 10-inch log.

5. 5

   Wrap each in plastic food wrap; refrigerate at least 3 hours or overnight until firm.

6. 6

   Heat oven to 350F.

7. 7

   Cut 1 log at a time, keeping remaining log refrigerated, into 1/4-inch slices with sharp knife.

8. 8

   Place onto ungreased cookie sheets.

9. 9

   Bake 8-10 minutes or until edges are lightly browned.

10. 10

    Cool 1 minute on cookie sheets; remove to cooling rack.

11. 11

    Cool completely.

12. 12

    Place candy coating and shortening in bowl.

13. 13

    Microwave 1 minute.

14. 14

    Stir; continue microwaving, stirring every 15 seconds, until candy coating is melted and smooth.

15. 15

    Place waxed paper onto flat surface.

16. 16

    Dip each cookie halfway into warm coating; shake off excess.

17. 17

    Place onto waxed paper; immediately decorate with pistachios.

18. 18

    Let stand until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.